Durban Naan Bread is a soft, baked flat bread-lightly spiced with fennel seeds then topped with poppy seeds. This uniquely Durban treat should not be confused with the other flat bread with a similar name-the naan bread often served in east Indian restaurants. The Durban naan bread is much like Turkish flat bread or pav, only richer in texture and flavour and especially aroma from the use of fennel seeds. Amma was fond of making buns and homemade bread - naan bread on the other hand was a treat we enjoyed when we later relocated to Durban. My sister S was sometimes woke early on a Sunday morning to get fresh naan bread from one of the best bakeries in Durban-don’t recall its name just remember it was in Springfield (if you know the name please do let me know).
The naan bread recipe is a simple one-simply separate the wet and dry ingredients. The rich soft texture is as a result of the milk powder, sour milk and eggs-all of which result in a super soft bread that is best eaten by pulling apart rather than cutting with a knife.
Ingredients needed to Make Durban Naan Bread
- strong flour(bread flour)
- instant yeast
- sugar
- powdered milk
- melted butter
- sour milk or plain yogurt
- lukewarm water
- eggs
- pinch of salt (less half a teaspoon)
- fennel seeds (soumph)
- poppy seeds
- quarter cup milk for brushing
How to Make Durban Naan Bread Step by Step
1. Sift the flour, salt and sugar. Add fennel seeds and powdered milk.
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2. In a separate bowl mix the dry ingredients until a uniform mixture is formed. Make a well in the flour and other dry ingredients followed by the yeast. Pour the liquid mixture into the flour then mix until soft dough is formed.
3. Knead the dough for at least 20 minutes then cover and leave in a warm place for 45 minutes.
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4. One of the best ways to detect if the dough is rising is to make a cut in the dough. After 45 minutes you should notice the position of the cut has changed-or disappeared.
5. Knock dough the dough by punching lightly until it is flat again.Break into smaller pieces then shape into desired shapes. Naan bread is usually shaped round. Simply make a ball then flatten slightly. Cover and leave aside for 30 minutes.
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6. Preheat the oven to 180 degrees Celsius. Cover the Naan with foil to avoid it browning before it is thoroughly cooked. After 20 minutes in the oven - brush the Naan breads with milk then sprinkle with poppy Seeds. Bake for another 15-20 minutes until the Naan breads turn brown. Brush again with milk this will help achieve the flaky texture. The bread should rise then fall back leaving a soft top layer that can be peeled.
Durban Naan Bread Recipe
Durban Naan Bread
Ingredients
- 8 cups strong flour(bread flour)
- 2 x 7g sachets instant yeast
- 1 teaspoon sugar
- ½ cup powdered milk
- 125g melted butter
- 250ml sour milk or plain yogurt
- 1½ cups lukewarm water
- 3 eggs
- pinch of salt (less half a teaspoon)
- 2 tbs fennel seeds (soumph)
- Poppy seeds
- quarter cup milk for brushing
Instructions
- Sift all the dry ingredients. Add fennel seeds.
- In a separate bowl mix the, melted butter, eggs, sour milk and water until a uniform mixture is formed. Make a well in the flour then add the yeast. Pour the liquid mixture into the flour then mix until a soft dough is formed.
- Knead the dough for at least 20 minutes. This will help the yeast bind with the flour and give the Naan its soft texture. Do not cut the dough knead the dough by folding or punching.
- Cover and leave in a warm place for 45 minutes. One of the best ways to detect if the dough is rising is to make a cut in the dough. After 45 minutes you should notice the position of the cut has changed-or disappeared.
- Knock dough the dough by punching lightly until it is flat again. Break into smaller pieces then shape into desired shapes. Naan bread is usually shaped round. Simply make a ball then flatten slightly. Cover and leave aside for 30 minutes.
- Preheat the oven to 180 degrees Celsius. Cover the Naan with foil to avoid it browning before it is thoroughly cooked. After 20 minutes in the oven - brush the Naan bread with milk then sprinkle with poppy Seeds. Bake for another 15-20 minutes until the Naan bread turn brown. Brush again with milk this will help achieve the flaky texture. The bread should rise then fall back leaving a soft-top layer that can be peeled.
- The Durban Naan bread compliments hot curry or can be enjoyed plain-with butter or cheese…and don’t forget that cup of tea.
Calories
657.68Fat (grams)
17.31Sat. Fat (grams)
9.56Carbs (grams)
103.38Fiber (grams)
4.5Net carbs
98.88Sugar (grams)
4.69Protein (grams)
20.42Sodium (milligrams)
209.48Cholesterol (grams)
108.59
