Incredible naan breads 印度烤餅

Incredible naan breads

分量 Serve: 6

材料½ x 7 小袋乾酵母

1茶匙 稀蜜糖

45 印度酥油(或無鹽牛油)

250 高筋白麵包粉,多準備一些備用


滿滿的3湯匙 天然低脂乳酪

1湯匙 黑種草籽

INGREDIENTS½ x 7 g sachet of dried yeast

1 teaspoon runny honey

45 g ghee, or unsalted butter

250 g strong white bread flour, plus extra for dusting

sea salt

3 heaped tablespoons low-fat natural yoghurt

1 tablespoon nigella se


  1. 把酵母、蜜糖和125毫升微溫白開水加進碗內,放置5分鐘,或直至碗中開始冒泡。

In a bowl, combine the yeast, honey and 125ml of lukewarm water, then set aside for 5 minutes, or until starting to bubble.

  1. 用細平底鍋以小火將印度酥油(或無鹽牛油)熱熔。與此同時,將麵粉、½湯匙的鹽加進一個大碗裡,混合好後,在麵團中央開個淺洞,放上1湯匙溶解的印度酥油(或無鹽牛油)、乳酪和剛才製好的酵母混合物,以叉將所有材料攪勻。

Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork.

  1. 用手慢慢將生麵團糅合,直至麵團變得柔軟並且稍微粘手。若你認為有需要,可灑入點點開水。

Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.

  1. 在平滑的枱面上撒一些麵粉,在枱上揉捏麵團約5分鐘,或直至麵團變得光滑,完成後把它放進一個鋪有一層薄麵粉的碗中。

Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.

  1. 用一塊乾淨的毛巾覆蓋麵團,在室溫下靜置1小時30分鐘,或直至麵團發脹兩倍。

Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.

  1. 發酵完成後,以拳頭拳擊麵團,再分成六等分。然後把麵團輾成橢圓形,厚約厘米。

Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.

  1. 以大火燒熱一個不粘底的平底鍋,放入一份麵團烤5-6分鐘或直至熟透,期間記得翻轉麵團。

Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.

  1. 把剩下的酥油(或牛油)塗上印度烤餅上,撒上黑種草籽和一把鹽。建議將煎好的烤餅放進焗爐保溫,食用時配上你喜歡的咖喱更為美味。

Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Serve with your favourite curry.


Special Thanks to Yoyo Lai for the Chinese Translation

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