These were easy to make & delicious. The recipe said it would make 6 naan, but I split it into 5 to avoid arguments about who would get the extra one. Perfect for me, DH & the 3 kids (6, 9, 11)
- 1 x 7g sachet dried yeast
- 2 tsp golden caster sugar
- 300g strong white bread flour, plus extra for dusting
- 0.5 tsp salt
- 0.5 tsp baking powder
- 150g plain yogurt
- 25g butter or ghee, melted, plus extra 2-3 tbsp for greasing and brushing
- garlic (optional)
- nigella seeds (optional)
- Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy
- While you are waiting, put the flour, remaining sugar, 0.5 tsp salt and baking powder in a large bowl & mix together.
- Once the yeast mixture is ready, make a well in the flour mix & pour in the melted butter, yogurt, nigella seeds and yeast mixture.
- Stir well, then start to bring the mixture together with your hands until it makes a nice soft dough. If it’s too wet add flour. If it’s too dry, add a splash of water.
- Kneed for about 10 mins on a floured surface
- Grease the bowl with melted butter, pop the dough in the bowl & cover with a damp towel. Leave for about an hour or until it’s twice it’s original size.
- If you want to keep the naan warm in the oven while you cook them all, put the oven on to a low heat now.
- Heat a frying pan up.
- Split the dough into however many pieces you want (I did 5) & roll into balls. Put them on a floured surface & cover with the damp tea towel.
- Roll a piece out into the shape of a naan bread, when the frying pan is hot, lay the naan in the pan & dry for for 2-3 mins, then turn over & cook for another 2-3 mins.
- Once cooked, brush with a little butter (add some garlic if you want)
- If you want to keep it warm while you cook the rest, put it on a baking tray, cover with some foil & pop in the oven. Alternatively, put straight on the table & let the fastest child win.
- Repeat with the other naan, piling them up on the baking tray as you go.