Pure Punjabi Methi Naan Bread Mix Method Instructions

Welcome to your instructions for
The Pure Punjabi Methi Naan Bread meal kit sachet

We want you to enjoy meal preparation with our meal sachets, and for it to be helping you in achieving your lifestyle and health goals.

If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.

Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished bread.

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Methi Naan Bread Instructions

Methi aan is traditionally a special occasion / feast bread, and often served with poultry and meat dishes.

This mix will make 4 small to medium Naans, (not restaurant size!)



Prep time: 10 minutes
Rest time: 10 minutes
Cooking time: 20-25 minutes
 
1 sachet of Pure Punjabi Methi Naan Bread mix
130ml whole milk (plus a splash more, if needed. Use non-dairy-milk (unsweetened),  if lactose intolerant or vegan)
2 tbsp. sunflower oil
Butter, for buttering the cooked naans (or non-dairy spread if lactose intolerant/vegan)
A little plain flour, for dusting the work surface & rolling pin 
 
Method:
 
Before starting, turn your grill on to start heating. It needs to be on the hottest setting. *Safety note: do not leave any cooking equipment unattended when on, especially if there are children around.
  1. Add the sunflower oil and milk to the dry ingredients.
  2. Making a small well in the middle of the dry ingredients, add the milk and oil, stirring with your fingers, in a whisk-like motion, as you go. You may need an extra splash of milk, just to combine all the flour, so the dough comes away cleanly from the bowl (but it should not be a sticky dough, but also not too dry as mositure is needed when steam expands to puff the bread).
  3. Empty the dough out onto a lightly floured work surface and knead for 5 minutes. The dough will start out quite tough, and become smoother as you knead it.
  4. Put the dough in a lightly greased bowl, cover it with cling film, and leave it to rest for 10 minutes.
  5. Once the dough has rested, divide it into 4 equal portions.
  6. Roll each piece into a rough circle, and then, if you wish, slightly pull one edge to make more of a tear-shaped naan. This is not essential, but it the traditional shape. The naan should be roughly 4mm thick. *Note: Too thin and the naan will not puff and will be brittle, too thick and it will be doughy in the middle.
  7. Put your rolled out naan onto a baking tray and put it under the hot grill, be careful not to leave it as it can change colour very quickly. Once the first side has browned, turn it over. Once the second side is under the heat, it should start to puff. Be careful that the bread doesn’t touch the top of the grill (as it will pierce it), and just watch out for any steam (as you don’t want to burn yourself!).
Pure Punjabi
Facebook
Twitter
Instagram
Pinterest
Naans puffing under the grill (on time lapse)
8. Once both sides are cooked, you can lightly butter one side, then cook the rest of the naan breads.
 
Methi Naan is a special occasion bread (not an every day bread) and is delicious with many of our chicken & meat dishes, such as our Butter Chicken Mix.



It is also available as a dinner kit:


* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Methi Naan Mix, and divide the dough into 4 portions. Freeze the portions that you want to save for next time (just wrap them really tightly in cling film and then put them in a freezer bag). The next time you want naan, just get the frozen naan dough balls out of the freezer 3 -4 hours in advance, then roll them out and cook them under the grill.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi methi naan’ on social media and tag as @PurePunjabiLtd so we can see!