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Naan Recipe

Written on Sunday, July 31, 2016 | 3:46:00 PM



MAKES : 4 – 6 servings 

Ingredients : 
- THICK BIO YOGURT 100ml (3½fl oz), at room temperature

- MILK 150ml (5fl oz), at room temperature

- FAST-ACTION DRIED YEAST ½ teaspoon

- WHITE SUGAR ½ teaspoon

- FINE SALT ½ teaspoon

- STONEGROUND PLAIN WHITE FLOUR 500g (1lb 2oz), plus extra for dusting

- EXTRA VIRGIN RAPESEED OIL 3 tablespoons, plus extra for oiling

- BUTTER 20g (¾oz)

- MIXED SEEDS (CUMIN, NIGELLA, POPPY) about 1–2 tablespoons (optional)

- SEA SALT FLAKES to garnish

Preparation Method :
- Combine the yogurt, milk, yeast, sugar and fine salt in a bowl and mix together.

- Sift the flour into a separate large bowl and make a well in the centre. Pour in the yogurt mixture and 2 tablespoons of the oil and mix to form a soft dough. Knead for a minute or so, just until it stops looking ragged. Cover with a damp tea towel and set aside in a warm place for 10 minutes.

- Transfer the dough to a lightly floured work surface and knead for another minute. Return it to the bowl, cover again and leave to rise in a warm place for 1–2 hours, or until doubled in size.

- Punch the dough to knock out the air, then place on a lightly oiled work surface. Divide it into 4–6 equal pieces and roll them into balls. Cover with a damp tea towel and leave to rise again for about 30–45 minutes, depending on room temperature.

- Place a large dry frying pan over a medium heat. Meanwhile, use your fingers or a rolling pin to flatten a ball into a circle about 1cm (½in) thick. Transfer it to the hot frying pan and cover tightly with a lid. Cook the naan for 3–4 minutes, until the underside is mottled golden brown and puffed up. Flip it over and cook the other side in the same way.

- While the naan is cooking, melt the butter and mix it with the remaining tablespoon of rapeseed oil. As soon as the naan is cooked, brush it generously on one side with the melted butter mixture and sprinkle with some sea salt and the seeds, if using. Prepare and cook the remaining dough in the same way.

- Let the naans sit for a couple of minutes, then tear up and eat.

Note :
- The mixed seeds can be kneaded into the basic dough if you wish.

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