Naan
Soft, chewy yogurt flatbreads made with a quick yeast dough and cooked in a very hot pan until puffed and charred in spots.
Method
- 1
Mix the flour, yeast, sugar, salt and baking powder in a large bowl.
- 2
Add the yogurt, warm milk and oil and mix to a soft, slightly sticky dough.
- 3
Knead on a lightly oiled surface until smooth, soft and springy.
- 4
Put the dough in an oiled bowl, cover and leave somewhere warm until doubled in size.
- 5
Knock the dough back, divide it into 8 pieces and shape each into a ball. Cover and rest.
- 6
Heat the heavy pan over high heat until very hot.
- 7
Roll one ball into a teardrop shape about 20 cm long and 5 mm thick. Scatter over a few nigella seeds and press them in.
- 8
Lay the naan in the dry pan and cook until large bubbles rise and the underside has dark spots.
- 9
Turn it over, cover the pan with a lid and cook until puffed and cooked through.
- 10
Brush with melted butter and wrap in a clean tea towel to keep soft while you cook the rest.
Notes
- The pan must be properly hot. If the first naan does not bubble within a minute, wait a little longer before the next.
- For garlic naan, stir a finely grated clove of garlic and some chopped fresh coriander into the melted butter.
Equipment
Large mixing bowl, Rolling pin, Large heavy frying pan or cast iron pan with a lid, Pastry brush, Clean tea towel