Rosemary and Cayenne Pepper Mini Naan Breads
Makes 12 mini naans
Easy
Prep:
Cook:
1 hour for proving the dough in between prep and cooking.
These simple naans are adapted from a standard naan recipe, but use oil instead of ghee and milk instead of plain yoghurt. Plus the rosemary and cayenne provide a lovely flavour twist.
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Dry Ingredients
- 7g dried yeast
- 300g strong white bread flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp rosemary
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
Wet Ingredients
- 7g dried yeast
- 300g strong white bread flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp rosemary
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 2 tsp maple syrup (you can substitute caster sugar in the same quantity if you prefer)
- 2 tbsp vegetable/sunflower oil (plus a little extra for kneading)
- 150ml milk
Method
step 1
Pop the milk in the microwave and warm to blood temperature. This will depend on the microwave, so use 30s bursts at medium power until it's not cold to the touch.step 2
Add all the Dry Ingredients to a bowl and mix.step 3
Make a well in centre of the Dry Ingredients and add the milk, oil and maple syrup. Mix everything together to form a soft dough.step 4
Lightly oil a surface and your hands and then knead the dough on the surface for approximately 10 mins, until the dough is soft, smooth, and elastic. Form into a ball.step 5
Lightly oil a bowl, put in the dough, cover and leave for 1hr in a warm place, or until the dough has doubled in size.step 6
Once proved, divide the dough into 12 smaller balls (if you want larger naan, just divide into 6). Place on a baking tray and cover until you need them.step 7
Heat a non-stick frying pan over a high heat. Then lower the heat to medium. While the pan is heating, roll each ball of dough out to 10cm long and 6cm wide, the dough should be quite thin.step 8
When the pan is hot, lay as many naans as will fit in your pan (mine did 2 at a time) onto the flat surface and dry fry for 2-3 mins on each side until cooked through. The naan will puff up a little during cooking. You can store the naans in a low oven in a covered dish and separated by baking parchment while finishing them all. Serve warm. Sprinkle over a little oil of your choice (or ghee) to moisten before serving.
