These are simple naans which are made without yeast. The raising agent is baking soda and when mixed with yoghurt and powdered sugar they form soft, delicious flatbreads.
They are traditionally cooked in a clay oven, slapped onto the scorchingly hot sides until they are cooked and blistered. Because of this, they work fantastically well, cooked straight on a grill over glowing coals or wood. If they are finished off over flames they end up with those moreish, crispy bits.
Another way to cook them, is on a cast iron skillet. Whichever way you cook them, keep turning them and making sure they are evenly cooked to avoid doughy bits in some areas and burnt bits in others. If they are cooking too fast on the outside and raw in the middle remove some of the coals to reduce the heat.
The amount of dough in the recipe below can be divided into any number of balls from golf-sized to the size of tennis balls, What’s important is that they are rolled or stretched out to ¼ inch thick.
Variations of the basic naan include inserting fresh garlic slivers into the stretched out dough and/or chopped fresh coriander and/or black onion seeds.
Whatever flavour you choose, they are always amazing finished off by spreading butter over them once they are cooked along with a sprinkling of sea salt.
Another thing to consider is whether to rest your dough when you’re out camping. If you can, it’s always best to leave it covered in a warm place for a couple of hours. But its not essential. You’ll still get lovely naan if you make them without resting. It’s just that they might not be as puffed up.
These naan breads are delicious served hot or cold. They are traditionally served with curries.
Once you finish checking out this recipe, be sure to check these recipes out.
- 2 cups all purpose flour
- ½tsp baking soda
- ½tsp salt
- ½tsp powdered sugar
- ½ cup plain yogurt
- Warm water
- 2tbsp oil
- Mix together the flour, salt and sugar.
- Make a small well in the center and add half the yogurt and all the baking soda. Stir the two gently together to activate the baking soda.
- Once the yogurt and soda mixture becomes slightly frothy, add the oil and mix in.
- Knead all the ingredients together and gradually add in the remaining yogurt to form a sticky dough.
- Add the water a little at a time as you continue to knead the dough until it all starts to form one mass and isn’t sticky anymore. It should form a semi-soft dough that when pressed gently should spring back.
- If you have time to rest it, this is when you would place in a greased bowl or greased zip-loc bag large enough for expansion and leave for a couple of hours in a warm place. Knead again once rested.
- Pinch off some dough and flatten to make ¼ inch thick oval or pear shapes. Mini naans are easier to cook on a grill but you could make giant naans if you prefer.
- This is when you would add your optional flavourings such as chopped garlic and coriander and gently press into the dough with wet hands.
- Flip onto the other side and apply some water.
- Place the wet side down on the grill or skillet and cook until its starts to form small bubbles. Turn, making sure all sides are evenly cooked.
- Flip over and place over a flame quickly to create crispy, brown bits.
- Once cooked brush over with butter (optional).