Why you should make my Naan Thermomix recipe?
This Naan Thermomix recipe is quick and easy. It not very conventional, but it’s darn right delicious. Sometines I’m a lazy chef, so I’m up for anything that will please a family (or crowd) with minimal fuss. Making delicious food without too much effort is what I’m all about.
This recipe will make 4 pieces of naan bread. With my tips, you’ll have the softest, fluffiest naan you’ve ever made. So stick around and find out how.
I’m going straight to my tips for Naan bread
- First you can use either bread flour or plain flour (all purpose) for these. In fact, I often just get out the plain, as you don’t need heaps of gluten for Naan.
- When you pull this dough out of your Thermomix you’re going to think, “whoa this is sticky”, never you mind, just lightly dust your kitchen bench and get it out of the bowl. Fold it over on it self a few times then see if it’s still sticky?
- If you want light and fluffy you need a sticky dough, so don’t go adding heaps of flour to it. When I was teaching that was the hardest point to get across. ??
- Don’t be impatient, allow it to prove.
- Also use a non stick fry pan that has a lid. If you don’t have a lid, is there another pan in your cupboard that is the right size so you can invert it on top to use as a lid? Using a lid when you cook off your naan will keep the steam inside, and instead of drying it out, bubbles will appear and it will be yummy.
- I put everything but the flour and yeast in the TM at once, then mix and warm it first cause I’m a little lazy?
Ingredients used in this Naan Thermomix recipe
- Full cream milk – I never muck about with my cooking. LOL If you want great Naan choose full cream.
- Egg (1 large free range) – the egg should weigh around 50 g out of the shell. I choose free range cause I think about the chickens. ?
- Full fat Greek Yoghurt – Adding a flavoured yogurt here would be a mistake, but you knew that. However, if you have an Indian or Srilankan supermarket near you, grab some yoghurt from there. It’s not quite as thick as Greek but its wonderfully creamy.
- Unsalted butter – you need to cut it into 4 -6 cubes so it’s small enough to melt in the time I’ve told you (in the recipe),
- Sugar – you an use what you like here, it’s only a teaspoon and it’s there mainly as food for the yeast.
- Flaked sea salt or fine table salt – If you’ve read a lot of my recipes, I only buy flaked salt for cooking. So of course you need to add more in volume because it takes up more space in the spoon. If you only keep table salt, I sort of halve the amount, as it’s fine grain and really salty flavour goes a long way.
- Dry yeast – instant yeast is the same stuff in our supermarkets in Australia. In this recipe I’ve chosen to make a pre-ferment to help the bread get that soft pillowy texture.
- Plain (all purpose) or bakers flour – It doesn’t really matter which you use here. It’s not like we’re wanting the gluten strands to develop slowly over time and stretch as far as they can. It’s quick and easy so use what you like. Plain is a tad softer.
Need a curry now?
You’re the master of your curry, and they don’t have to be hot! Use as much, or as little heat as you like.
- Slow-cooked Lamb curry is one of my favourites.
- This is awesome, it was a recipe handed down to my from one of my chef teachers, way back. Braised Goat curry
- Chicken tikka masala recipe is brilliant, and the Tikka paste can be used in so many recipes, you can even slather it on meat and BBQ it.
Check your yeast use-by date? Have you kept your dough in a warm spot to prove? Have you added too much flour when kneading?
Turn the heat right up, you need a hot pan. Don’t add any oil or butter to the pan until it is really hot and ready to add the naan. Adding the oil or butter too early just burns it before the naan goes in.
I like to have this for soup, think roasted pumpkin and cumin soup. That’s got you thinking, hasn’t it? Much quicker to make naan than a loaf of bread and the kids will love it.
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- 1 Thermomix
- 1 Frypan
- 120 g Full cream milk
- 50 g egg (1 large free range)
- 50 g Full fat Greek Yoghurt
- 20 g unsalted butter cut into 4 -6 cubes
- 1 teaspoon sugar
- 11/2 teaspoon Flaked sea salt or 1 tsp of fine table salt
- 10 g dry yeast
- 280 g plain (all purpose) or bakers flour + a bit for the bench
- Weigh the milk, egg, yoghurt, butter cubes, sugar, salt into the TM bowl and set to whisk 6 sec/speed 3
- Now set the TM to warm the mix 5 mins/50°c/speed 2
- As soon as the time is up (while it's still warm) add in the yeast and mix for 4 sec/speed 2. Then leave it to rest for a further 5 minutes with the lid on and MC in. It's best to keep the warm in.
- Remove the lid from your bowl when the 5 mins are up; it should be frothy. If it isn't, it's time to check your yeast? Add in your 280g of flour. Pop the lid on and mix for 5 sec/speed 5. remove the lid and scrape down, then knead set for 2 minutes/knead or interval speed. As soon as it's done, pop the MC in and leave it in the bowl for 30 minutes, or if you need the bowl, remove it and place it in a thermoserver for 30 minutes. After the 30 mins are up, it should be puffy, yep, and a little bit sticky.
- Remove the dough onto a lightly dusted bench top, cut the dough into four and either use a rolling pin or your fingers to flatten out the dough into disks. Thick or thin, however, you like them.
- Heat a non-stick frypan (that has a lid * see blog notes): when it's hot, add a touch of butter or oil. Sit your first naan down in the pan and pop on the lid. It should take 1 – 2 minutes to become golden brown, then flip, and allow to brown. Set aside on a plate and repeat with the remainder of the naan dough.