This is such an easy and quick recipe. Naan is leavened flat bread originating from Persia, it has a dense chewy texture, ideally for scooping up spicy sauces, dips and chutneys. Traditionally baked on the side of a hot tandoori oven, we make this version without yeast and cook on a tawa (Indian griddle pan) or a non-stick frying pan will suffice.
400g self raising flour (and extra for rolling)
125ml plain yoghurt
150ml whole milk
1 teaspoon salt
1 teaspoon nigella seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek leaves optional
Butter or ghee for brushing optional
TIME: 20 minutes to cook. Resting dough 45 mins/overnight
1. In a mixing bowl add the dry ingredients mix together (flour, salt, seeds and fenugreek leaves). Create a ‘well’ in the middle.
2. In a jug mix the yogurt and milk, pour the liquid into the ‘well’ and mix to a sticky dough.
3. Cover the dough. Leave to rest for 45 minutes or overnight.
4. Turn dough onto a floured board, knead with some flour and divide into 8 pieces.
5. Form each piece into balls and roll out into an oval/tear drop shape between 2-4mm thick.
6. Heat a non-stick frying pan or tawa to a medium/ hot heat.
7. Cook the naan on one side until large bubbles form and the bottom has brown spots, turn over and cook until the underside is dark brown.
8. Brush butter or ghee over the naan - wrap in a clean tea towel to keep warm.
TIPS: Before cooking stud slithers of garlic into the bread. The dough can be prepared in advance and stored in the fridge, just bring back to room temperature before cooking.
Recipe supplied by The Spice Sisters - www.curryoncooking.com.