I have made a couple of Naan breads in the past with a varied amount of success, I tried this Garlic Naan Recipe and it tasted amazing! It was also very easy to do and took very little time, other than the time needed for the dough to rise. You could follow this recipe and make a plain naan or any kind of topping you want, just omit the garlic from the recipe 🙂
In a bowl I added 150 ml of warm water, it’s important to make sure it’s not cold or else the yeast won’t activate. With the water I added the sugar to give it a little sweetness and add the tablespoon of yeast, this then wants to me lightly whisked together.
Leave this alone for around 15 minutes and you will notice it starting to foam on the surface. In a bowl add the flour, salt, oil and then pour in the yeast/water mixture. Get a wooden spoon and give this a good mix.
As I wanted a very garlic tasting naan I minced the garlic cloves and added this to the mixture and mixed them well in. If you find the dough to sticky then add a little more flour and get in there with your hands and start to knead.
I then floured the worktop and began to knead the dough for about 10 minutes, continuing to add a little flour if it became a little too sticky. Once done pop it into a bowl, cover over and leave in a warm place for about 1-1:30 hours. During this time it should have doubled in size, it’s actually an ideal time to start on the curry that you are having with it.
Turn your oven on to the highest setting to get it to temperature. Once it’s risen I floured the surface again, took the dough out and kneaded it again for 5 minutes. I then divided the dough into two balls and began to shape them.
They should have a thickness of roughly 1 cm, mine were nowhere near the shape of a circle or tear drop (as most recipes recommend) but I didn’t care as it looks more homemade 🙂 Again continue to add flour if it begins to stick to the surface, a little more flour doesn’t hurt.
Once in the shape I wanted, I mixed roughly 25g of butter with 2 minced garlics and spread this across the top of the naan with my hands. It makes it easier of the butter is very soft, you could even use melted butter to be able to fully spread it across.
I didn’t but it would be easier enough to melt the butter in a saucepan with the garlic, then simply coat the top with a brush. Put them on a tray and pop them in the oven for roughly 5 minutes or until cooked. I did cook mine using a pizza stone which gave them a nice stone baked taste and texture.
If you are using a pizza stone, don’t forget to pre-heat it in the oven for a hour so that it reaches the ideal temperate. Once cooked, remove from the oven and sprinkle some coriander leaves on. Enjoy hot with a nice tasty
This Garlic Naan Recipe has got to be the best naan I have made, the taste of garlic was amazing but it was not overpowering. The recipe was very easy to do and would make a great addition to any curry night! If you do make it or have any comments, i’d love to hear them below.
For some reason many people shy away from making their own Yorkshire Puddings, even though they can be incredibly easy to do. It is something extra to think about when making a nice sunday roast and getting shop brought ones can be easier, I just don’t think they taste as nice as freshly made homemade ones.
If you are looking to learn how to make yorkshire pudding, then I hope this recipe will be useful. If you do try it, i’d love to hear what you thought of them and how easy you found making them. Yorkshire puddings can be very easy to do as they don’t require many ingredients, flour, egg and milk.
You can add a bit of salt for seasoning but I tend to leave this out. there are several different “easy yorkshire pudding recipes” online, most of which are very similar however use different quantities of milk, egg and flour.
The method of making them all seems to be the same and I do believe it’s simply a case of different tastes, this one has always worked for me without fail 🙂
I put the flour into a large bowl and then crack an egg in and mix this until its all combined. You then want to do the same with each egg but make sure its fully mixed in before adding the other egg.
It’s not time to whisk in the milk the key to this is not to just place all of the milk in right away, you want to gradually add the milk. As well as gradually adding the milk its important to whisk it slowly.
I would recommend using a hand whisk but if this tends to hurt your arms (as it is a good workout) use a electric one but make sure you have it on a low speed setting.
You should now have a smooth batter with as few bits in it as possible, pop it in the fridge for at least 60 minutes. If you have the time id recommend making it the day before and allow it to rest in the fridge over night.
This bit is very important when making Yorkshire puddings, you want to get your yorkshire pudding tray and put roughly a teaspoon of oil in each one – enough to have a small layer of oil covering the bottom. You then want to place the tray with the oil into a pre-heated oven at 220C/180C fan. DO NOT place the batter mix in just yet.
Once the oil is very hot take it out of the oven and half fill each recess with batter mix, you will probably see it starting to sizzle which is what you want. Put it back in the oven and let it cook for 30 minutes or until brown. Don’t open the oven door whilst they are cooking as this could impact on them rising.
Make sure you also give them plenty of room to rise as they can get very big 🙂 Once cooked take them out and place them on wire racks to cool, then enjoy!! I will tend to make 12 Yorkshire puddings which is a lot for 2-4 people.
I tend to save a couple for after dinner and fill them with something sweet like jam, which tastes amazing and i’d fully recommend trying it.