Nann breads

Introduce

Chef :

Kate Carless

Nann breads

Shop bought nann breads never do it for me and when you’re making a homemade curry, ordering nanns from a takeaway seems a bit silly. I’ve tried many recipes for a homemade option and finally, this one seems right. It’s so satisfying watching the little bubbles form when cooking.

Ingredient

250 g

plain flour

3 tsp

fine sugar

1 tsp

instant dry yeast

1 tsp

salt

3 tbsp

plain yogurt

2 tbsp

extra virgin olive oil

170 ml

warm water

Cooking instructions

* Step 1

Combine the flour, sugar, yeast and salt in a bowl. And in a separate bowl, whisk the oil, yogurt and warm water together.

* Step 2

Mix the wet ingredients into the dry ones using a fork and combine. Just before the mixture comes together, dust your hands with lots of flour and knead the dough gently in the bowl (it should be sticky but if it’s too sticky to handle, add a bit more flour).

* Step 3

Lightly oil another bowl (big enough for the dough x2). Transfer the dough to bowl. Cover and place in a warm place for 90 minutes.

* Step 4

Once the dough has doubled in size, transfer it onto a well floured surface. Roll into a long rectangle and cut into 6 pieces.

* Step 5

Heat a large frying pan or skillet over a high heat. Turn on the oven to keep the cooked bread warm and melt a couple of tbsps for brushing the cooked bread.

* Step 6

Roll each piece into a thin, oval shape, shake off the excess flour and transfer onto the hot pan.

* Step 7

Cook until bubbles start to appear on one side. Then flip and cook until brown/black blisters start to form (about 90-120secs). Then brush both sides with melted butter. Place in the oven to keep warm and repeat with the remaining dough.