DURBAN NAAN BREAD

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This Recipe Makes 2 Naan Breads

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What is Durban Naan Bread exactly? Well, this remarkable treat is a soft loaf of bread (most often prepared in a circular shape) that has a little fennel seeds in it – also known as soomph to many. It was founded in Durban, South Africa & until this day is it is still enjoyed by many.

This Naan bread shouldn’t be mistaken for the other style of Indian flat bread which is also referred to as Naan. This naan loaf is soft, airy & has the fragrance of the fennel seeds.

Once baked, this Durban Naan Bread is smeared in butter that gives it the extra softness, which makes it so irresistible.

Durban Naan Bread Ingredients:

• 4 ½ cups all purpose flour + a few handfuls for kneading
  
• 1 teaspoon salt
• ½ cup milk powder (I used Nestles Klim)
• 1 cup warm milk
• 125 ml warm water
• 4 teaspoons granulated sugar
• 2 teaspoons fennel seeds (soomph)
• 7 grams instant yeast
• 35 grams melted butter (3 tablespoons)
• 35 grams melted butter (3 tablespoons) for brushing on the naans when baked
• small bowl of warm water for brushing
• sesame seeds for topping
• poppy seeds for topping

Method:

1. 1. Add 35 grams (3 tablespoons) butter into a microwavable bowl.
   2. 
   3. Microwave the butter for about 30 seconds until melted & set aside.
   4. 
   5. Add the all purpose flour to a large mixing bowl.
   6. 
   7. Next, add in the granulated sugar, salt & instant yeast.
   8. 
   9. Next, add in the milk powder.
   10. 
   11. Thereafter, add in the fennel (soomph) seeds.
   12. 
   13. Mix until all the dry ingredients are combined.
   14. 
   15. Next, pour in the warm milk & the warm water.
   16. 
   17. Pour in the bowl of melted butter.
   18. 
   19. Mix well using a wooden spoon until the liquids have absorbed into the flour. The mixture should be tacky.
   20. 
   21. Empty the dough out onto a floured working surface.
   22. 
   23. Begin adding a handful of flour at a time & bring the dough together until it isn’t sticky or tacky.
   24. 
   25. Knead the dough for 10 minutes using your hands or simply use an electric kneader.
   26. 
   27. Grease a bowl with vegetable oil, pat the excess oil from your hands all over the dough & place it into the greased bowl.
   28. 
   29. Next, cover the bowl with plastic (cling/seran) wrap. Allow the dough to rise in a warm, dark place for 1 hour. I usually place the bowl into a microwave or oven which is turned off.
   30. 
   31. After an hour, the dough should be doubled in size.
   32. 
   33. 
   34. Remove the plastic (cling/seran) wrap & punch down the dough. Thereafter, divide the dough into two portions.
   35. 
   36. Lightly flour a baking tray.
   37. 
   38. Tuck the bottoms of the dough portions, form them into balls & place them side by side on the floured baking tray.
   39. 
   40. Using the palm of your hands, gently press down the dough to flatten them a bit.
   41. 
   42. 
   43. Next, cover the dough with a dish towel & allow to proof for 30 minutes.
   44. 
   45. At this point, preheat the oven at 180° Celsius or 356° Fahrenheit.
   46. Once the dough has proved, notice how they have increased in size.
   47. 
   48. 
   49. Fill a small bowl with warm water.
   50. 
   51. Using a pastry brush, brush the warm water over one of the dough pieces – make sure to get the water all over especially on the sides.
   52. 
   53. Sprinkle poppy seeds over the freshly brushed dough.
   54. 
   55. Sprinkle some sesame seeds over.
   56. 
   57. Next, brush the warm water over the other piece of dough. Do this one at a time as the water tends to dry out & your seeds won’t stick as well.
   58. 
   59. Finally, add over the poppy seeds & the sesame seeds.
   60. 
   61. 
   62. Bake the naan breads for 35 minutes in the preheated oven.
   63. 
   64. 
   65. Once their baked & golden, remove them from the oven.
   66. 
   67. When you tap on the Naan Breads, they should be hard.
   68. 
   69. Add the remaining 35 grams (3 tablespoons) of butter to a microwavable bowl.
   70. 
   71. Once again, microwave for about 30 seconds until the butter has melted.
   72. 
   73. Brush the melted butter over the baked naans whilst their still hot.
   74. 
   75. Keeping the naan’s on the same baking tray, simply use a clean dish towel & cover the buttered naans, tucking the dish towel under the baking tray to allow butter to soak into the breads & make them soft & delicious. Keep them wrapped like that for about 5 minutes.
   76. 
   77. Remove the dish towel to reveal your very own homemade Durban Naan Breads.
   78. 
   79. They should now be super soft to the touch.
   80. 
   81. This Durban Naan Bread can be eaten as is or with a meal.
   82. 
   83. Alternatively, they pair really well with a thick slather of butter.
   84. 
   85. Cheese also goes exceptionally well with these naans.
   86. 
   87. 
   88. Store this Durban Naan Bread in an airtight container for up to a week in a cool dry place.
   89. 
   90.