This nan bread recipe is very quick and easy with good results. Nan bread is best made just before serving although it can be pre-cooked and kept warm or even frozen for use at a later date. For best taste and results nans must be freshly made and served.

Ingredients

• 4 cups self-raising flour
• 1 cup chapati flour
• 1 Egg
• 1 heaped tblsp margarine / softened butter
• 3/4 cup yogurt
• warm water

Method

PREPARATION

Mix the first five ingredients into a breadcrumb consistency and add the warm water a little at a time to form a soft dough. Cover and set aside for 15 min. Knead lightly for 5 mins cover and set aside for a few hours (2 - 4). Divide the mixture into equal sized portions each measuring approx 2 inches in diameter. (This mixture should make approx 10 pieces.) Roll each portion on a lightly floured surface keeping it round and to a finished thickness of about 3-4 mm

COOKING

Place the rolled nan on a heated pancake griddle which should be kept on a med-low heat. Lightly cook it on one side and carefully lift it and place the other side under a heated grill. Grill it until it is cooked and golden brown. Remove and brush with butter (optional)

SERVING SUGGESTIONS

Brush with garlic butter and coriander. Sprinkle with sesame seeds or cumin seeds before placing under the grill pressing down the seeds lightly with wet fingertips.

TIPS

Cooking nan bread is a quick process and must be watched carefully. It might be helpful on your first attempt to have an assistant to help with the grilling process. Keep the cooked nan bread covered and warm. The breads can be frozen and re-heated. They can be shaped as desired

With Kind Permission © Chilli International Magazine

[ Home ]  [ Articles ]  [ Vegetarian ]  [ Restaurants ]  [ Suppliers ]  [ Recipes ]  [ Health & Diet ]  [ Events ]  [ Clubs & Societies ]  [ Forums ]  [ About ]  [ Promotion ]

Copyright © www.eatanddrink.co.uk