Naan Bread

Recipe by Joe Boiling
Serves 6
Oven temp. 450 ℃
  • 100ml Milk
  • 50ml Boiling water
  • 1 Tsp Castor sugar
  • 1 Tsp Honey
  • 10g Fresh yeast
  • 2 Tsp Malden sea salt
  • 450g Plain flour
  • 1 Tsp Baking powder
  • 2 Tbsp Melted butter
  • 150ml Yoghurt
  • 1 Egg
  • These Naan’s are plain and simple, but you could add any flavour you like to this recipe! Remember to wrap them in foil as soon as they come out of Roccbox- the steam inside the packet will soften them up so they’re just like the one’s from the curry house…

    Once your oven has reached full temperature, turn this down around 5 minutes before cooking the naans.

    Mix the milk, water, sugar and yeast in a bowl and set aside for 20 minutes.

    Put the flour, salt, baking powder and honey into a mixer bowl and add the yeast mix and the melted butter.

    Whisk together the egg and the yoghurt and add that to the dough mix.

    Knead in a mixer for 10 minutes.

    Put the dough into a lightly oiled bowl and leave to prove for 1 hour.

    The dough should now have doubled in size- if it hasn’t, leave it a little longer!

    Separate the dough into 6 balls and shape into naan bread shapes.

    To cook, ensure the pre-heated Roccbox is turned down to its lowest setting and cook the naan’s in the front third of the oven for 2-4 minutes, rotate 180 degrees and cook for a further 2-4 minutes.

    Remove from the oven and immediately wrap tightly in tine foil leaving for at least 5 minutes.

    To serve, either just unwrap the naan’s or if they’ve cooled, pop the foil packs in the mouth of the oven for a few minutes to warm through.

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