Naan bread
Course:
main, Snack, starter
Cuisine:
Indian
Keyword:
flatbread, Indian bread, naan, naan bread, nan bread
Gather
- 300 g plain flour
- 7 g yeast
- 1 teaspoon sugar
- 6 g salt
- 100 g plain yogurt (I used Alpro plain)
- 30-50 ml milk (I used unsweetened Oat)
- 50 ml boiling water
- *optional melted butter and fresh coriander (to serve)
- *optional kulonji (nigella/onion) or sesame seeds
Prepare
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Mix flour with yeast, sugar and salt.
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Add yogurt, milk and water (you might not need all the milk) and mix by hand. The dough should be sticky.
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Knead for 10 minutes until the dough becomes smooth and elastic.
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Put in bowl, cover with a towel and leave for 1 hour until doubled in size.
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Divide into 8 pieces and roll each one out (or shape by hand) into a teardrop shape.
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Heat a hot pan (cast iron is best) and lay a piece of dough on it. The dough should puff up. Carefully turn it over and cook on the other side.
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Remove and repeat with the remaining dough. Brush with melted butter if desired and sprinkle with fresh coriander, kulonji or sesame seeds (or all three)!
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Serve whilst still warm.
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Enjoy!
