- 195 g warm water
- 1 teaspoon active dry yeast
- 2 teaspoon sugar
- 470 g plain flour
- 1 teaspoon sea salt
- 1/4 teaspoon bicarbonate of soda
- 3 tablespoon plain yoghurt
- 2 tablespoon olive oil
- 2 teaspoon *garlic/nigella seeds/fennel seeds, *optional
3h 32minPreparation 3h 30minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1.Put water, 1 tsp sugar and the yeast into the thermo bowl (5 min,37 deg, stir.)
2.Add the yoghurt and olive oil to yeast mixture (20sec on speed1)
3.Add the *garlic or seeds if using, add the flour, salt, remaining spoon of sugar and bicarb to the yoghurt mixture(7 sec, speed 5)
4.Use knead function for 3 mins then either leave in thermo bowl or move to large bowl covered with a damp tea towel to rest for 2-4 hours.
(This dough is quite sticky)
5.When it is nearly 3 times its original size gather dough into a ball and place in bowl or on a mat. Have a bowl of flour, the butter for the pan ready and heat a frying pan/skillet with a lid on medium high.
6.Getting a small handful of flour grab a golfball sized piece of dough and either flatten with your hand or using rolling pin, pulling the dough out into a round or teardrop shape, it makes a better texture naan in this is uneven and don't worry about a few holes!
7.Melt a knob of butter in the pan and place your dough shape in the centre of the pan, putting the lid back on the pan. In around 30 seconds the dough should have bubbled up and cooked on the bottom, turn the naan over and replace lid. about 30 -45 seconds the other side of the naan should have dark bubble patches and the dough looks cooked. put on a plate or tea towell lined dish.
Repeat butter and shaping/cooking process until all of the mixture has been used.
Accessories you need
Serve as they are, or smothered in garlic butter, or sprinkle with salt or poppy seeds...
They freeze very well (if there are any left!) - either microwave for 30sec from frozen or wait until defrosted and then warm on both sides in a hot, barely oiled frying pan.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Aleesha’s Keto Wraps
- 5 hours Dutch oven Bread
- Easy Multigrain Bread
- Simple German Soft Pretzels & Pretzel Dogs
- High Fat seed bread
- Cob Loaf - Failsafe/RPAH Friendly
- No Roll Scones - Failsafe/RPAH Friendly
- Gluten Free Cheesy Garlic Bread
- Soft bread rolls (Bosnian Kifle)
- Pan Amasado - Chilean Bread Rolls
- Cinnabun bread
- A1 Bakery's Cheese Pie by Haikal Raji - converted by Thermo Cazza
- White Choc, Macadamia & Rasberry Blondies
- Jam drop biscuits
- Macadamia Caramel Squares
- Sticky Date Slice
- Choc-chip zucchini banana cake
- Sri Lanken Cashew and Coconut Curry Paste (clone of Passage to India)
- Eggless Mini Banana Bread Muffins
- Pickled Beetroot
- Rhubarb and Strawberry Cake with Crumble
- My mum’s Mauritian Poutou
- Super Easy Waffles