Potato Farl Naans
I love potatoes, I love naans…let’s make magic. This recipe is inspired by one of my favourite ‘potato cakes’ potato farls which I love in an Ulster Fry and a life long love affair with puffy Indian naans. When you put these two combinations together you end up with an alchemy that’s so delicious there are no words for it, just moans of satisfaction. These are great with recipes that have a lovely thick curry sauce, like my Malabari Seafood Curry or perfect on their own with a sheen of butter, flecked with garlic and coriander. This is a quicker version of the traditional naan, we don’t need a tandoor, yeast or 2 hours of rising time. This is a 6 piece naan hack…buckle up. Time to get cooking heat, eat and repeat!
Makes 6
- 300g Potatoes, mashed with 25g unsalted butter to create a smooth but not puree’d
- 350g Self raising flour plus some more for dusting and rolling
- 1 tsp Baking powder
- 350g Greek yoghurt
- 1 tsp Salt
- 2 tsp Honey
- 2 tsp Nigella seeds
- Butter for brushing naans with
- Finely chopped garlic and freshly chopped coriander (optional)
How To Make Potato Farl Naans
- Using a large bowl weigh in 350g of self raising flour and keep some aside for dusting, add 1 tsp of baking powder, 350g greek yoghurt, 1 tsp salt, 2 tsp honey, 1 tsp onion/nigella seeds. Work that mix into a crumbly dough.
- Now pitch in the mashed potato and work everything through so that 2 become 1. Roll it out on to a counter and knead gently until you have a nice soft, malleable dough, dust in flour to stop it from sticking.
- Divide the dough it into 6 pieces, if you don’t need that many, simply wrap in cling film and freeze for another day.
- Roll them into a ball, flatten with your palm, roll them into any shape you want, round, teardrop whichever fits your pan.
- Heat the griddle to a high temperature, slick with a little oil, turn down to medium and then lay the dough onto the irons, cook on both sides for 3 minutes or until the bread has browned in patches, puffed up and you have iron marks. Brush with a little butter and sprinkle with some freshly chopped coriander and finely chopped garlic.
Potato Farl Naans
I love potatoes, I love naans…let’s make magic. This recipe is inspired by one of my favourite ‘potato cakes’ potato farls which I love in an Ulster Fry and a life long love affair with puffy Indian naans. When you put these two combinations together you end up with an alchemy that’s so delicious there are no words for it, just moans of satisfaction. These are great with recipes that have a lovely thick curry sauce, like my Malabari Seafood Curry or perfect on their own with a sheen of butter, flecked with garlic and coriander. This is a quicker version of the traditional naan, we don’t need a tandoor, yeast or 2 hours of rising time. This is a 6 piece naan hack…buckle up. Time to get cooking heat, eat and repeat!
Makes 6
- 300g Potatoes, mashed with 25g unsalted butter to create a smooth but not puree’d
- 350g Self raising flour plus some more for dusting and rolling
- 1 tsp Baking powder
- 350g Greek yoghurt
- 1 tsp Salt
- 2 tsp Honey
- 2 tsp Nigella seeds
- Butter for brushing naans with
- Finely chopped garlic and freshly chopped coriander (optional)
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