This bread was very popular when I served it at a cheese and wine party last month – I had to promise that we would make it at the next Bread Club meeting!
- 500g strong white flour
- 10g salt
- 10g fast acting yeast
- 60ml olive oil
- 300ml tepid water
- 100g sun-dried tomatoes in oil
- supermarket pack fresh basil
Put the flour, salt and yeast into a large bowl and mix. Add the oil and water and knead for 5 minutes or so until you have a smooth dough. Return to the bowl and leave to prove for an hour. Line a baking tray with non stick baking paper.
Roughly chop the sun-dried tomatoes. Remove the leaves from the basil and chop. When the dough has proved, lay it out on a smooth surface and incorporate the tomatoes and basil leaves as best you can. It will probably be quite oily and messy! Squash the dough into a long sausage and then tie it into a knot. Place on the prepared tray and leave to prove for another hour.
Preheat the oven to 230C/Gas 8. Bake the loaf for 30 minutes (don’t worry if there are some burned bits of tomato on the outside, they will taste really good) and transfer to a wire rack to cool.
This recipe for naan bread is so easy to do that my nine year old daughter made the last batch we had in our house! I’ve topped it with chilli and coriander here but you could easily leave out the chilli for more sensitive palates, or experiment with your own toppings…
- 450g plain flour
- 1 tsp baking powder
- 1 tsp sugar
- 2 tsp salt
- 250ml milk
- 1 egg
- oil (for brushing the grill pan, any kind will do)
- 2 fresh red chillies, chopped
- 1 packet fresh coriander, chopped
- melted butter
Put the flour, baking powder, sugar and salt into a large bowl and mix thoroughly. Whisk the egg and milk together and stir into the dry ingredients with a wooden spoon until a dough is formed. Turn out onto a lightly floured surface and knead for approx 4 minutes until smooth.
Wrap the dough in cling film and leave to rest for 1 hour, then divide into 8 pieces. Roll the pieces into balls, place on a tray and flatten slightly, then cover with cling film and leave for another 15 minutes.
Preheat the grill as high as it will go. Line the grill pan with foil and brush it with oil.
Roll out your dough balls into the shape you want. The traditional shape is a teardrop but anything you like is fine. Sprinkle one side with the chillies and coriander and press in lightly with your hand or rolling pin.
I grill these in batches of two at a time. Place the naan, herbed side up, on the foiled grill pan and put them under the hot grill until brown spots start to form. Turn them over and grill for another minute (a minute maximum should be all you need here), then whip them out and brush the herbed side with melted butter. Wrap the finished naan in clean tea towel to keep them warm while you prepare the rest.
Serve warm. Yum!