My first bread memory would be that of a naan round bread. Every Friday the local Muslim shop down the road would bake dozen upon dozens of these and the smell when you drove past was so mouth watering.

I could never find a recipe that seemed simple enough for me to try, until I came across this recipe.

Just typing this up is making my mouth water.

 

Ingredients

1250ml cake flour – 5 cups of cups

10ml salt – 2tsp.

40ml sugar – 8tsp.

150ml cremora

10g dried yeast – 1 packet.

75g melted margarine

1 x 380g tin evaporated milk

250ml warm water – 1 cup

10ml fennel seeds – 2tsp

Poppy seeds

15ml melted margarine, for brushing naan breads – 1 x tbsp.

 

Method:

Mix the cake flour, salt, sugar, cremora and dried yeast in a mixing bowl.

Add the evaporated milk, warm water and fennel seeds.

Mix the dough with a metal spoon till it all comes together and resembles a stickish dough, don’t worry once you add the margarine the dough wont stick to the spoon anymore

Add the melted butter and work into a smooth dough.

Place the dough in a large bowl that has been greased with non stick spray.

Cover the dough with plastic wrap and leave in a warm place to rise for an hour.

Remove the dough from the bowl and knock down and knead on a floured surface.

Place the dough into a round cake pan

Cover with cling wrap and leave to rise in a warm place for 30 minutes.

Remove the cling wrap, brush the top of the dough round with warm water and sprinkle poppy seeds over the top.

Place the cake tin in a preheated oven at 180 degrees for roughly 25 minutes.

The top must be nice and golden brown. If the tops feel hard, don’t worry.

While the naan is still in the pan, brush the tops with melted margarine and leave to stand for a little while.

Remove from the cake tin and allow to cool on cooling racks.

Once cool cut and serve with thick dollops of margarine.