116.Naan bread : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Naan bread should be eaten fresh and hot. Traditionally it is cooked in a tandoor oven, but a heavy frying pan produces excellent results.

Makes 10 -12

1 oz / 25 g fresh yeast or 1 tablespoon dried yeast +1 teaspoon sugar

1/2 pint / 280 ml warm water

1 lb / 450g wholemeal flour

4 fl oz / 100 ml olive oil

salt to taste


  • Crumble the fresh yeast into the liquid or mix in the dried yeast and sugar. Keep warm until the yeast is working well.

  • Rub the oil into the flour.

  • Slowly, mix the flour into the liquid until a uniform dough is formed.

  • Knead for 5 minutes into a stiff dough.

  • Leave in a warm place for one hour when it should double in bulk.

  • Divide the dough into 12 equal sized balls.

  • Roll out each ball on a lightly floured board until 5 inches / 12 cm diameter. Or slap from hand to hand in the traditional way (not easy!).

  • Preheat a heavy based frying pan. Do not add any oil.

  • Cook each naan for 30 - 40 seconds each side - until brown and puffy in places.

  • Serve hot.


  • Mix crushed garlic and chopped fresh coriander into the dough.

  • Roll poppy seed or roasted sesame seed into the naan before cooking.

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