This is a homemade naan recipe with a difference!
I don’t know about you but when I go out for a curry I always order naans. It’s mandatory. My whole family just loves them.
Dining out we’ve had some pretty amazing naans and we’ve also been disappointed on a few occasions. My new homemade naan recipe will sort that problem out!
Over the past couple of years I’ve experimented with many recipes. When I first started my blog I published a recipe called ‘The Best Naan Bread You Will Every Eat‘.
They weren’t bad but didn’t quite deserve the title. I’ve also demonstrated how to make naans in a small home tandoor oven as well as on the stove. For me, it was the use of fresh yeast that made my homemade naans the perfect addition to my curry evenings.
So it goes without saying that last weekend was a real eye-opening experience for me. I was invited by Bob Arora – the owner and head chef of Sachins in Newcastle to cook with him.
I learned some gorgeous recipes, one of which was similar to this naan recipe which I have tested in my oven and also in the tandoor.
Anyone who has dined at Sachins will know how extraordinary their naans are. I was very surprised to learn that Bob doesn’t use yeast in his naans.
Instead, he uses full fat plain yogurt which he mixes with other ingredients into a soft dough which he then allows to rest for at least six hours before cooking. The active cultures in the yogurt work like yeast but the dough doesn’t rise as much as if yeast were used.
Are you ready for a real homemade naan treat?
Here is a homemade naan recipe that will get you through until the next time you get to go to Sachins and eat them there.
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