Serves: 4 - Time:
I know there are lots of supermarket versions of this Indian flat bread but I have yet to find one I really like. They are so easy to make but remember to allow enough time for the naan dough to prove-about 2 hours. Just before serving I might brush the warm breads with a little extra melted butter. You could stretch the dough to make 6 small naan if you prefer.
- 250g strong plain flour
- ½ tablespoon easy blend dried yeast
- 1 teaspoon sugar
- Scant teaspoon fine salt
- 110ml milk
- 5 tablespoons natural yogurt
- 40g butter, melted
- Nigella seeds
- To serve Extra melted butter
- Put the flour in the bowl of a kitchen mixer and spoon the yeast onto one side and the sugar and salt on the opposite side. Make a rough well in the centre of the flour. Mix together the milk, yogurt and half the melted butter and pour into the well. Stir to mix everything together.
- When the dough has formed a rough ball, fit the dough hook on the mixer and knead for 5 minutes. Alternatively, you can do this by hand on a lightly floured surface.
- Put the dough in a lightly oiled large bowl and cover with cling film. Leave to prove in a warmish place for about 2 hours until the dough has doubled in size.
- Knock back the dough and divide into 4 equal pieces. Heat a frying pan until it is smoking hot. Stretch out each dough ball to a rough triangle, about 3-4mm thick. You can roll it out but using your hands is just as easy and a naan is not a perfect shape.
- Cook each naan in the hot frying pan for about 2-3 minutes then flip over and continue to cook for a further 2-3 minutes. The surface should be blistered and slightly charred. Brush each naan with the remaining melted butter and sprinkle over the nigella seeds. Keep warm in a very low oven.