Chilli Naan
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Plain flour
- 250 g Plain yogurt
- 1 tbsp Baking powder
- 1 pinch Fine sea salt
- 2 tablespoons Olive oil
- 3 Green chillies (very finely diced)
- 2 Garlic cloves (grushed)
- 0.5 tsp Fine sea salt
- 1 tsp Red chilli flakes
Method
- In a bowl, add 2 tbsp Olive oil, 3 Green chillies, 1 tsp Red chilli flakes, 2 Garlic cloves and 0.5 tsp Sea salt. Mix well.
- Put 250 g Plain flour, 1 tbsp Baking powder, 250 g Plain yogurt and 1 pinch Sea salt for the bread into a large mixing bowl.
- Put on a floured surface and knead for 2 minutes.
- Cut the dough into eight equal pieces.
- Roll out until about 0.5cm/0.25 inch thick. If possible, pull into the traditional "teardrop" shape.
- Divide the chilli oil between the dough and brush all over one side of each.
- Heat a dry frying pan over a high heat. Cook each naan bread until charred spots appear and the naan start to puff up - about 2 minutes each side.