Basic Recipes

Homemade naan bread

I’ve never had a favourite cooking book / show when growing up. But I know that Baking with Julia brought a lot of good recipes into the world. Including this naan bread recipe. I love the fluffiness of the bread, especially when just taking out of the oven and spread with any kind of hummus. When you want to learn the basics of cooking, buy Baking with Julia’s cooking book. Loooooads of tips can be found on those pages. And once your cooking skills develop, you’ll become a master in veganizing whatever recipe you want to make. All credits to the cooking book, written by Julia Child. (13).png

– 704 grams (5 1/2 cups) flour / glutenfree breadmix + more for dusting the work surface
– 750 ml (2 1/2 cups) lukewarm water
– 1,5 small onion, finely chopped
– 68 grams (1/2 cup) store bought minced garlic
– 1 tbsp salt
– 2 tsp active dry yeast
– 1 tbsp olive oil, for brushing the dough

extra needed: oven, scale, measuring cups&spoons, cutting board, knife, pastry brush, baking tray, baking paper, mixing bowl, spatula, wooden spoon
serves: 4 pieces

Take a medium size bowl, fill with water and add the yeast.
Whisk until it’s dissolved.
Add salt, garlic, chopped onion and 3 cups of flour.
Stir with a heavy spatula or wooden spoon until smooth.
Add the remaining flour.
Keep stirring until the dough becomes a thick dough ball.
Sprinkle a clean work surface with flour and knead the dough for 2-3 minutes.
Add more flour if the dough stays to sticky.
Place the dough bake into the bowl (drizzle the bowl with a little bit of olive oil, preventing stickiness).
Cover the dough and let rice in a warm area for one and a half hours.
When doubled in size, transfer the dough back out onto your (floured) work surface.
Create a rough circle shape and cut the dough into 4 pieces.
Take a large baking tray with baking paper and dust lightly with flour.
Stretch and work each piece of dough by using your fingers, creating a long oval shape.
8inch//6inch is good enough.
Lay each piece on the baking paper and brush lightly with some olive oil.
Preheat the oven to 290℃/550℉ (or as hot and high your oven goes).
Bake the naanbreads for about 15-20 minutes.
Add another 5 minutes if you prefer a more crusty naanbread (keep a close eye to the bottom of the bread dough//ha, that’s a joke🤓).
Once your freshly baked naam breads are finished, transfer to a plate with a clean kitchen towel to keep warm.
Any leftover to reheat? Cover in foil and place in a preheated oven on 350 and heat for 5-7 minutes.