DURBAN NAAN BREAD
This Recipe Makes 2 Breads
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.
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:
- 3 ½ cups all purpose flour
- 1 teaspoon salt
- ¼ cup milk powder (I used Nestles Klim)
- 1 cup warm milk
- 125 ml warm water
- 4 teaspoons sugar
- 1 teaspoon fennel seeds (soomph)
- 5 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 (optional)
- Add 35 grams (3 tablespoons) butter into a microwavable bowl.
- Microwave the butter for about 20 seconds until melted. Set aside.
- Add 2 ½ cups flour to a large mixing bowl.
- Next, add in the sugar, salt & instant yeast. (I have used brown sugar but you may use white sugar if preferred).
- Next, add in the fennel seeds (soomph) & the milk powder.
- Mix until all the dry ingredients are combined.
- Next, pour in the warm milk, warm water & melted butter.
- Mix together. The mixture should be very sticky & still a bit wet.
- Add in the remaining 1 cup of flour.
- Begin mixing in the flour until it is well combined & forms a dough. Add more flour if you find that the dough is still too sticky.
- Knead the dough on a floured surface for 10 minutes or simply use an electric kneader.
- Place the kneaded dough into a greased bowl. I used spray & cook to grease the bowl & well as a little over the dough. Alternatively use vegetable oil.
- Next, cover the bowl with cling wrap (seran wrap). Allow the dough to rise in a warm place for 1 hour. I place the bowl into the oven without it being switched on of course.
- After an hour, the dough should be doubled in size.
- Place the dough on a floured surface & knead once more for about 2 minutes.
- Divide the dough into two equal parts. Roll into ball shapes.
- Using the palm of your hands, gently press down the dough pieces to flatten them a bit.
- Place the flattened dough pieces into a greased & lightly floured baking tray or oven proof casserole.
- Next, cover the dough with a dish towel & allow to proof for 30 minutes.
- Once the dough has proved, brush the dough pieces with a little warm water – make sure to get the water all over especially on the sides.
- Sprinkle sesame seeds over the wet dough pieces. Additionally you may add poppy seeds as well if you wish.
- Bake the naan breads for 30 minutes at 190° Celsius until lightly browned.
- A tip whilst baking is to cover the naan breads with foil as this will prevent it from browning too quickly before it is thoroughly cooked. The foil may be removed after 20 minutes of baking to allow it to brown nicely.
- Whilst the loaves cool a bit, add the other 35 grams (3 tablespoons) of butter to a microwavable bowl.
- Once again, microwave for about 20 seconds until the butter has melted.
- Brush the melted butter over the baked naans whilst their still warm.
- Place the butter covered naans on a large dish towel.
- Now wrap the warm naans with the dish towel. This will allow the butter to soak into the breads & make them soft & delicious. Keep them wrapped like that for about 10 minutes.
- Remove the dish towel to reveal your very own homemade Durban Naan Breads.
- This Durban Naan Bread can be eaten as is or with a meal.
- Best eaten hot with a slather of butter.
- Cheese also goes well with these naans,
- Store this Durban Naan Bread in an airtight container for up to a week in a cool dry place.