Naan is a delicious leavened bread popular in South Asia. Easy to make and delicious when eaten warm or cold, naan breads are the perfect accompaniment to curries, soups and stews. They make a great alternative to rice if you want to try something different, and can be customised with different flavourings like garlic, coconut, onion and of course seaweed! This flexibility means you can tweak your naan recipe to suit whatever dish is served alongside it, which makes for a well-rounded, well-thought out meal. Naans are also a fantastic way to use up your sourdough discard – if you’re constantly feeding your sourdough starter, don’t throw away the excess mixture! Keep it back in a jar, and substitute flour and water for your sourdough starter for a deliciously tangy naan (100g sourdough starter replaces 50g flour & 50ml water). Note – if sourdough starter is used, yeast is not needed.
This recipe makes 15 servings
Cooking time: 30 minutes
230ml room temperature water
25g fresh yeast
2 tbsp Arctic Seaweed Salt
1 egg, beaten
3 tbsp milk
575g plain flour
1 tbsp oil
25g salted butter
Place the fresh yeast in the water and mix well until combined. Leave the yeast to activate for 10 minutes.
Add the sugar, Arctic Seaweed Salt, milk and egg to the yeast mixture. Stir in the flour until the mixture lifts away from the bowl.
Take the dough from the bowl to a floured surface and knead for 6-8 minutes until the dough is smooth and elastic.
Pour oil into a large bowl to cover the bottom and edges. Place the dough in the well oiled bowl and cover with a towel. Let the dough rise for 1 hour, or until it has doubled in size.
Punch down the dough. Pinch off a handful of dough and roll into a ball. Place the small ball on a lined tray or large plate. Repeat this with all the dough and place them 4-5 cm apart. Cover the tray or plate with a towel and leave for an extra 30 minutes.
Heat a large pan over a medium-high heat and grease with butter. Take one small dough ball and roll out until 1/2cm thick. Place the dough in the pan to cook. Flip when air pockets appear in the dough. Remove the naan from the pan when both sides are golden brown.
Repeat step 6 until dough is used up.
Serve and enjoy with your favourite curry our soup!
We recommend serving this seaweed naan bread with a warming bowl of kelp dal.
Your everyday salt just got better! Arctic Seaweed Salt is a tasty blend of winged kelp and high-quality arctic sea salt from the Norwegian Sea. Use it as you would use normal salt - season your savoury dishes for a hit of umami flavour as well as a delicious health boost.