Nan breads

Name: Nan breads
Prep time: 30 min
Cook time: 4 min
Total time: 2 h 34 min
Yield: 6
Ingredients: 350 g plain flour; 2 tbsp plain Greek style yogurt; 1 tbsp vegetable oil; salt to taste; 150 ml cold water; 2 tbsp melted butter

NooNoo 11 September 2023

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These nan breads couldn’t be easier to make as it doesn’t require any special equipment such as a tandoor oven!

The recipe is inspired by a cooking course we took in Chiang Mai, Thailand. We used to be regulars at a small Indian restaurant that was run by a very friendly family. We took a short cooking class with them, and while I can’t remember any of the other dishes, I do remember that the nan breads were so simple and only needed cooking on a gas ring. It has taken the last 20 years of experimenting to recreate this recipe.

This recipe doesn’t require yeast but does contain yoghurt to provide that softness so important in a nan bread. As a nod towards paratha I have added a layer of melted butter folded into the bread to provide a rich flaky texture.

Serve with your favourite curry, chicken tikka or kebab. This recipe makes 6 nan breads which is usually a good amount for 3-4 people.

Uneaten breads can be frozen for use another time. Wrap each bread in kitchen roll and place in a zip lock bag. Freeze for up to 3 months. Breads can be reheated by sprinkling with water and heating for 1 minutes in a hot oven. Re-heated frozen breads will go stale much quicker than freshly made breads.

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Nan breads

Author: NooNoo Cuisine: Indian, Middle Eastern Courses: Sides

Difficulty: Intermediate Prep Time 30 mins Cook Time 4 mins Rest Time 2 hrs Total Time 2 hrs 34 mins

Servings: 6

Ingredients

Servings

350 g plain flour
2 tbsp plain Greek style yogurt
1 tbsp vegetable oil
salt to taste (about 1 heaped tsp)
150 ml cold water (more or less may be needed)
2 tbsp melted butter

Instructions

Add the flour, 2 tbsp yoghurt, 1tbsp vegetable oil and salt to a mixing bowl.
Add the water a little at a time mixing with your hands until a shaggy dough is formed. Knead briefly for 1-2 minutes until the dough comes together to form a ball.
Place the dough ball in a clean bowl and wrap with cling film. Leave to rest for 1-3 hours at room temperature.
An hour before eating remove the dough from the bowl. Cut into 6 pieces and form each into a ball. Roll each dough ball on a floured surface into a circle about half a centimeter thick. Brush each dough circle with melted butter.
Fold in the edges of the circle to make a square. Start with one side and fold to 2/3 of the circle. Fold the opposite edge to cover.
Repeat with the other sides to form a tight square. Arrange each square on a floured surface under a damp kitchen roll and leave to rest for 30 minutes.
When you are ready to cook, remove a dough square from under the kitchen roll and place on a lightly floured surface. Roll the square to a thickness of about half a centimeter.
Heat a dry flat frying pan (a crepe pan works well) over a high heat. Add the dough square to the dry pan and fry for 1-2 minutes or until brown spots appear on the underside.
Flip the bread and cook the other side until brown spots appear (another 1-2 minutes). The bread should poof a little.
At this stage the breads should be done, however if you want to keep them warm you can pop the breads in a pre-heated oven. Alternatively place the cooked breads in a bread basket covered with a cloth. A bread warming stone will help to keep the breads warm.
Serve with your favourite curries and rice.