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Nan Bread

My recipe for this classic bread. Use this to mop up those sauce remains.


Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 60 Minutes

Photo soon folks

May contain milk May contain gluten May contain lupin


1 Teaspoon Active Yeast
1 Teaspoon Sugar
200 Gram Plain Flour
¼ Teaspoon Salt
½ Teaspoon Baking Powder
1 Tablespoon Vegetable Oil
2 Tablespoon Natural Yoghurt
2 Tablespoon Semi-skinned Milk
Preheat the oven to 140C/275F/Gas 1.
In a small bowl mix the yeast with one tablespoon of warm water.
Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with frot
Meanwhile mix together the flour onion seeds salt and baking powder.
Stir in the oil yoghurt and milk then stir in the activated yeast mixture.
Now knead until you have soft and pliable dough.
Place the dough in a mixing bowl and cover it with cling film.
Leave it in a warm place to rise for 10-15 minutes.
Divide the dough into four balls and place on a floured surface or board.
Roll each into a long oval shape about 0.5cm thick.
Place them on a greased baking tray and put them in the centre of the oven for 10-15 minutes.
They are ready when they have puffed up a little.
They should be soft and crumbly not chewy.
Serve fresh from the oven.