It can be fun to invite friends over for a pot luck curry night – and make this to cook on the BBQ – while relaxing with friends.
1 cup warm water
2 teaspoons sugar
1 tablespoon active yeast,
plus 2 teaspoons
¼ cup trim milk
4 tablespoons sunflower oil
3½ cups high-grade flour
1 teaspoon salt
1 cup wholemeal flour
Preheat oven to 250ºC (or See Step 4 and 5 for BBQ instructions). In a small bowl place warm water and stir through sugar to dissolve. Sprinkle over yeast and set aside in a warm place until frothy.
In another small bowl place milk, egg and half the sunflower oil. Use a fork to mix ingredients together well.
In a large bowl sift white flour with salt and stir in wholemeal flour. Make a well in the centre.
Combine the two bowls of wet ingredients then pour into the flours. Use a butter knife to mix ingredients until a soft dough forms. Add a little extra water if it is too dry. Add the remaining oil to dough and knead through. Cover with a greased piece of plastic wrap and leave to rest for about 20 minutes.
reheat a grill plate or BBQ plate to high. Divide the dough
in 8 even-sized balls. Allow to rest for a few minutes. Use hands to flatten into ovals then use a rolling pin to roll out into larger ovals – about 20cm x 12cm. Leave the dough to rest for about 5 minutes. Lightly spray both sides of naan with oil then bake breads on a hot pre-heated oven tray for 3 minutes on each side. Bake in 3 batches.
To cook on a grill or BBQ plate, turn BBQ plate down to a medium heat, lightly spray both sides of each naan with oil and cook a couple of breads at a time for two minutes on each side or until lightly golden and puffy. Serve hot.
Hands-on Time: 10 minutes | Cooking time: 5 minutes
Credit: Styling and Food Preparation Tracey Sunderland.
Photography: Carolyn Robertson
Tip: To make garlic naan, crush 1 clove garlic to a paste and add a little oil. Brush naan after cooking with infused oil then serve.