Easy Camp Bread Recipe - Naan

This recipe is a variation on Naan bread. Naan is a traditional Indian style flatbread not unlike Roti or Chapati except it tends to have a lighter more airy texture.

Naan fits perfectly with barbeque and camping style cooking. Used as finger food in India it is ideal for scooping curries, gravy’s, rice and vegetables. A little imagination sees it convert to a pita-style bread or a sandwich slice.

In India Naan is shaped and slapped against the side of a Tandoor - a wood fired clay oven capable of cooking whole chickens in 20 minutes.

We eat Naan with everything, curries, stews, steak and salad. Easy to make and cook, Naan tastes great, accompanies everything, and any leftovers (unlikely) reheat with a slap on a BBQ plate.

rising naan

150 ml Lukewarm Milk

1 Teaspoon Sugar

1 Packet - 7grams instant yeast

(Mix these three ingredients in a cup and set aside until yeast has activated – about 10-15 minutes in warm weather. Mixture will froth and double in volume.)

1½ Cups Plain Flour

Pinch of Salt

1 teaspoon Oil

(Mix these three ingredients in a bowl and add the risen yeast mixture.)

150ml plain yoghurt

1 Egg

(Beat these 2 ingredients and combine with the dough mixture.)

firing naan

Knead dough adding more flour, if necessary, until mixture is a soft pliable consistency.

Place in a lightly oiled bowl in a warm place, cover and allow to double in size - usually about 30 minutes.

Divide mixture into 12 – 16 individual balls and roll each ball out, using plenty of dusting flour, into circular breads about 150mm across.

Heat a BBQ plate or a pan to medium/high. Lightly oil the surface and immediately add the breads in manageable quantities. Remember a Tandoor is super hot and these breads are designed to cook quite quickly.

The heat should make the breads swell and rise quickly and will usually need turning within a minute. Turn and cook the reverse side for thirty seconds or so.

Bread from a Tandoor is cooked without oil and arrives with a slightly floured surface that is slightly charred. A quick wave over the flame of a campfire simulates this and enhances the taste. Naan should be stiff enough to scoop up a gravy and remain fairly light and airy inside.

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