The first time I made this naan bread I swore I would never buy or order any again, and neither should you. It’s really simple, smells amazing when cooking and tastes amazing fresh out of the oven.
Ingredients
Makes 2 Large
- 150g Strong White Bread Flour
- 1Tsp Dried Yeast
- 1Tsp Golden Caster Sugar
- ¼Tsp Baking Powder
- 1Tsp Nigella Seeds
- 60ml Warm Water
- 75g Natural Yoghurt
- 15g Melted Butter/ Ghee, plus extra for greasing
Directions
- Sift the flour into a medium sized bowl. Pour in the yeast, caster sugar, baking powder and nigella seeds.
- In a small separate bowl or jug, combine the water, yoghurt and 15g melted butter/ghee – the mixture will not look smooth.
- Pour the wet mixture into the dry mixture and use a cutlery knife* to combine. If needed, add a little more water or flour to the dough to make a soft consistency that isn’t too sticky. Turn your dough out onto the table and knead for 2-3 minutes until smooth. Lightly grease a clean bowl, place the dough inside and cover with clingfilm. Leave to rise for 45minutes – 1 hour until doubled in size.
- Divide the dough into two pieces and roll each piece out to 1/2cm thick on a lightly floured worktop. Heat a large non-stick frying pan over a medium-high heat. Lay your naan breads in the dry pan, one at a time, and fry for 2-3 minutes on each side – they should have puffed up and look slightly charred in places. Keep a small pan of melted butter or ghee besides you. Once the naans are cooked, remove them to a lined baking tray and lightly brush with butter on both sides. Cover with foil to keep them warm.
*Cutlery knifes have much less surface area than wooden spoons and are much easier to scrape the dough off of.
*Nigella seeds are available in local supermarkets such as Tesco.
