Recipe for South African Milk Naan
- 2-3 Cups Flour
- ¼ Cup Milk Powder
- 1 Teaspoon Salt
- 1/3 Cup Sugar
- 1 Cup Milk (warm)
- 3 Tablespoons Butter (melted)
- 1 Egg (beaten)
- 2 Teaspoons Yeast
- Poppy/Sesame Seeds (topping)
- 2 Teaspoons Fennel Seeds
Add the milk powder, salt, sugar, and 2 cups of flour to the mixer.
Add the yeast and butter to the warm milk and pour in.
Sprinkle in the fennel seeds and mix on a medium speed.
Add flour (½ cup at a time) until a soft dough is formed.
Work the dough/ knead for about 8-10 minutes.
Place dough into a lightly oiled bowl.
Cover with cling and allow to rise for 60 minutes or until doubled in size.
Knock the dough down, portion into 2 parts, and shape.
Place on a baking sheet and allow to rise for a further 20 minutes.
Brush with egg then sprinkle it with poppy/sesame seeds.
Bake at 180C / 350F for 20-25 minutes. Serve warm with butter and grated cheese.
Prepared, tried, and tested by Rochelle Lazarus Govender
Amount Per Serving Calories 1859Total Fat 34gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 15gCholesterol 151mgSodium 1323mgCarbohydrates 333gFiber 14gSugar 34gProtein 52g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
This Naan Bread is a soft, baked bread roll, with some fennel seeds and poppy seeds sprinkled on the tops.
This truly and delicious typical South African treat, from Indian heritage, should not be confused with the famous Garlic Flat Naan Bread.
Can I use milk instead of yogurt in naan bread?
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