Preparation time about 30 minutes
Cooking time 4–5 minutes per naan
1 small red onion, finely grated and squeezed dry using a cloth or placed in a sieve, and liquid pressed out as much as possible with the back of a spoon
3–4 tablespoons finely chopped coriander
1 quantity Plain Naan dough (recipe below)
¼ teaspoon red chilli flakes (optional)
salt, or to taste
flour, for dusting
4 tablespoons melted ghee, for brushing
1 Preheat the grill to medium–high setting, with a heavy-based baking tray placed on the top shelf.
2 In a bowl, mix together the red onion, coriander, chilli flakes, if using, and salt.
3 Roll out the Naan dough balls thinly and evenly. Place a small heap of the onion and coriander mix in the centre of each one, leaving the edges free.
4 Pinch the edges together all the way around to form a pouch, then flip the pouch so the seam side is facing down on a well-floured surface. Flour the top and roll the pouch into a 3mm thick oval. Add a dusting of flour if sticking.
5 Place the rolled out naan on the baking tray, brush lightly with water and grill for about 1–2 minutes on both sides, or until lightly browned and puffed up.
6 Brush the naan with melted ghee and serve hot. Repeat with the remaining ingredients.
Plain Naan Dough Recipe
Preparation time 1 hour + 20–25 minutes resting time
Cooking time 2–3 minutes each side
1 Mix together 1 x 7g sachet dried yeast, 1 teaspoon golden caster sugar (optional) and 200ml warm water. Stir well with a fork and leave for a few minutes. Place 400g strong bread flour (plus extra for dusting), 2 tablespoons melted ghee or oil and ¼ tablespoon fine sea salt into a wide bowl and make a well in the centre.
2 Using one hand, pour in a little of the yeast mixture, and with the other hand use a fork to gradually bring the flour in and mix together. Keep pouring a little water while mixing. Flour your hands and begin to knead and form a ball. Add enough water to make a soft, but not sticky dough and keep kneading for about 5 minutes, or until smooth, pliable and soft. The consistency should not be very soft or hard. Cover and rest for 20–25 minutes.
3 Using lightly oiled hands, divide the dough into about 8–10 equal-sized balls. Place on a lightly oiled tray, leaving gaps in between each ball and cover with a damp tea towel. Leave in a warm place for about 20 minutes until the balls have doubled in size.
4 Preheat the grill to medium–high with a heavy-based baking tray placed on the top shelf. Roll out the dough balls thinly and evenly. One by one, place the rolled out naan onto the baking tray, brush lightly with water and grill for about 1–2 minutes on both sides, or until lightly browned and puffed up. Lightly brush with 2 tablespoons ghee and serve hot.
Recipes and Images from Indian Made Easy by Amandip Uppal (Murdoch Books) $39.99. Photography by Lisa Linder available now in all good bookstores and online