Better Than Pillow Fluffy Naan
- erinna Chng
- 2 days ago
- 1 min read
Not long ago, I ended my search for a perfect butter chicken recipe and that is also when I started my search on a perfect naan recipe. A bad or so-so naan with a perfect butter chicken is like having a crispy yummy prate without any curry dipping sauce. It just seems so incomplete.
Store-bought naan can be substitute if you have no time to make one but it will not be a perfectly complete dish.
I have tried many different naan recipes – from the so call best naan recipe on the net to few Michelin Stared Chefs’ recipes. None of them satisfied me, until I tried this recipe from Meera Sodha “Made in Indian”. Her Aunty Harsha’s Naan is really one of the best naan I have ever tried – Restaurant Standard for sure!
I altered the recipe slightly to make sure it is even fluffier.
Do you need a Tandoori oven to achieve the perfect Naan char? NO! Just a very hot frying pan. That’s it! It’s just that easy!
Add Garlic or Mozzarella Cheese for Garlic/ Cheese Naan.
For those who missed out on the recipe on my best ever Creamy Butter Chicken, you can find it here – Lusciously Creamy Butter Chicken
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Make the Naan Dough
In a large mixing bowl, add in flour and mix until well combine,
Make a well in the centre and add the remaining ingredients for the dough
With a paddle attachment, mix the ingredients together until it resembles breadcrumbs
Slowly add in warm milk and continue to mix until it comes together into a dough
Change to a hook attachment and knead the dough using medium low speed for 5 minutes
Remove the dough from the mixing bowl and rub ½ teaspoon of oil over the dough
Return the dough to the mixing bowl and cover the bowl using a tea towel or plastic wrap.
Leave it in a warm place for at least an hour or until the dough rise to double its size
After the dough has doubled in size, divide into 6 pieces
Roll each piece into a ball and flatten it.
Roll it out flat to about 2 to 3 mm thick.
Toast the Naan Dough
Heat a frying pan over medium high heat
When hot, place the naan into the frying pan and reduce the heat to medium
when the naan starts to bubble and the bottom of the naan start to char, flip it over with a spatula and cook to other side until the naan starts to char slightly on the other side.
Remove the naan from the pan and continue with the rest of the dough
Brush the naan with melted butter
Add flavour to the Naan
For garlic flavoured naan, melt the butter together with garlic and brush it over the naan
For Cheese flavoured naan, split the naan into half from the side and stuff in mozzarella cheese while the naan is hot.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Better Than Pillow Fluffy Naan
Head Chef
Meera Sodha's Aunty Harsha's Naan (Made in India) with modification
Servings :
6 naans
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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