Rolling on to India and bake number 26! (All this baking is taking its toll! I’m now increading my exercise to 15 miles of walking a week, Ashtanga yoga and the occasional spin class/torture session.) But I love food and I love naan bread, particularly Peshwari Naan but then again who doesn’t love a good Naan? And not just any Naan bread but Paul Hollywood’s, the King of bread bakers, Naan bread?
Looking for the perfect accompaniment to my home made dahl and pilau rice I stumbled across the Paul Hollywood recipe I’ve been saving for a special occasion. Any excuse to whip out my trusty food processor too! I combined the flour, yeast, salt and oil and mixed it all up using the dough hook attachment, adding water until it became a good sticky dough.
The food processor alone was not enough to knead the dough properly and the food processor was about to leap off the worksurface with the sheer effort of spinning the dough. I had to admit defeat and resort to my own hands.
I kneaded the dough for about 10 minutes on an oiled surface, to stop it sticking, which is so much easier than a floured surface. Until it was smooth and shiny and bounced back when pressed lightly. It’s times like these that I wish I was 2 inches taller so I didn’t have to knead the dough whilst teetering about on my tip toes to get the right force required!
Whilst the dough proved under it’s oiled cling film covering I set to work on arranging my naan flavours. Paul Hollywood’s recipe called for caraway seeds and coriander. Unable to follow any recipe without substituting something or ad libbing somewhere, I decided to attempt a Peshwari Naan, guessing that I could throw some crushed garlic, spices (coriander, cumin and cardamom seeds), raisins and coconut into the mix and it would produce Peshwari Naan. Upon opening the cupboard I found dried fruit store severely depleted! My normal store cupboard staple, raisins, were nowhere to be found! (I forgot earlier in the week I bought an extra double amount to feed an entire litre of rum to for a very special future bake! All of my dried fruit is currently sitting patiently soaking up lashings of rum. All will be revealed soon!)
Slightly disappointed I ploughed on with a combination of coconut, half a bulb of crushed garlic, dried coriander and cumin instead. Noting I must buy more dried fruit as soon as possible.
After about an hour of rising, (near the hot hob on the stove while I was cooking a chicken and vegetable dahl to encourage the dough to prove) the dough had doubled in size and was ready to be flavoured! I added the flavours a third at a time and kneaded them thoroughly through the dough.
Once all the coconutty goodness was distributed evenly throughout the dough I rolled it into a fat sausage to chop it into quarters. Each quarter of dough should then be cut in half and flattened. Paul Hollywood is obviously a bit more of a perfectionist than me as he insists that a rolling pin is required to flatten the dough portions out. I can’t believe that people in India whip out a rolling pin at this point and so I decided to do all this flattening with my bare hands. Which did mean that my first attempt was more like a paperback novel than a fluffy, naan bread.
I re-read the recipe and realised that the dough should be stretched into circles about 25cm in diameter, probably twice as big as my inital attempt! This explains the chunky naan brick that I produced.
Once flattened the dough has to be rested again for 5 minutes before plopping them (individually) into a hot pan with a splash of oil. I quite enjoyed the sizzle of the naan in the oil as the naan immediately puffed up and bubbled away happily in the pan. Then a quick flip over to sizzle it on the other side too. I was worried the coconut would all fall off as I got a bit bored whilst frying up the naans and decided to press some more coconut and coriander into the awaiting naan breads. I’m not sure if Paul Hollywood would approve of my inconsistent making-it-up-as-I-go-along approach but hey they were looking golden and lovely in the pan, so why worry about presentation and consistency now?!
Once the naan is golden brown on both sides, it’s ready to hop out of the pan on onto a plate. I continued pan frying all 8 of the naans, piling them high on a plate ready to be devoured with daahl.
Tea time! It smelt amazing, although a tad smokey in my kitchen as I definitely had the heat up too high on the pan. The windows had to be opened to get rid of the haze in order to see at one point. But other than my carelessness when it comes to fire safety, this recipe was a resounding success. I did slightly chargrill (burnt) one naan and created a naan brick, but I still had 6 more naans to get the technique right with. When I eventually got it right, I really got it right!
The bread was fluffy and light around the edges with thinner crispier bits towards the middle, where I had possibly been a bit over enthusiastic with my thinning process. I quite liked the texture and it was a good call to add an extra layer of coconut before frying the bread as it toasted on the top. Lovely! I’ve frozen the rest of the batch after we had eaten our share, to be defrosted in naan bread emergencies, of which I’m sure I will have many.
The recipe, just in case you would like to try it is…
- 500g/1lb 2oz strong white flour
- 10g/¼oz salt
- 15g/½oz fresh yeast
- 30ml/1fl oz olive oil
- water, to mix
- 1 tsp cumin seeds (I substituted this for – the crushed seeds of 4 cardamom pods)
- 1 tsp caraway seeds (I used a generous 1 tsp of dried coriander and 1 tsp cumin)
- I then added further to Paul’s recipe with 1/2 a cereal bowl of coconut (sorry its a very rough guestimate, my usual measurement unit)
You can also find the full Paul Hollywood Naan Bread recipe on the BBC Food website.