Naan bread are actually pretty simple and easy to make when you know how, and who better to teach us than the guys down at Zouk?!
The simple flatbread is actually really rich in history – becoming a widespread in the Middle East since way before the 12th century. Once served as part of Noble families breakfasts, naan is now a staple in almost every Indian dish.
You really can’t eat one of Zouk’s fantastic curries without a naan bread on the side to dip into the luscious sauce. We went down to talk to their resident baker, Abdul who walked us through how he’s perfected making naans on mass for Zouk over the last 10 years.
The amazing thing about naan bread, although a side dish, is that there is no end to the possibilities of flavour combinations and you really can be as imaginative as you want to be. Of course, the classics go down a treat when you’ve got a delicious and flavourful accompanying curry.
The first step is the mix of basic cupboard ingredients; sifted flour, yoghurt, yeast, water and a pinch of sugar and salt.
Oil is added to combine the ingredients into a sticky dough, before being kneaded for a good few minutes to get the perfect dough.
Zouk roll these up to perfectly portioned balls and leave to prove under cling film. At this point, they prepare fillings and flavourings.
Their menu includes a range of naans from the classic Plain, to Garlic with Coriander, a nutty and sweet Peshwari Naan, a filling lamb stuffed Keema Naan and a cheesy indulgent alternative that adds a great creaminess to any spicy curry.
Each naan is cooked in Zouk’s very own Tandoor oven which reaches temperatures of up to 450°C. This means it only takes a few minutes to cook each naan and every single one is prepared to order making them as fresh as possible.
The bread is slapped to the side of the oven where the sticky dough clings to the side until it begins to bubble. Once the underside is crisp, the naan is ready.
|x1 7g packet of dried yeast
2 tsp golden caster sugar
150 ml natural yoghurt
Pinch of salt
½ tsp baking powder
– 300g strong white bread flour
– 25g melted ghee (or butter) plus 3 tbsp. for greasing and glazing
Book in now and make sure you try a lovely naan bread with your next curry at Zouk!
Zouk Tea Bar & Grill
Unit 5, Chester Street, Manchester, M1 5QS