Ingredients: 7g sachet dried yeast 2 tsp golden caster sugar 300g strong white bread flour, plus extra for dusting 25g butter or ghee, melted, plus an extra 2-3 tbsp brushing 150ml natural yogurt ½ tsp baking powder 1 tbsp nigella seeds
Method: Step 1: Firstly, pour 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy.
Step 2: In another larger bowl, put the flour, 1tsp sugar, ½ tsp salt, and baking powder, mix together then make a well in the center in which to pour the melted butter, yogurt, nigella seeds, and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a splash of more warm water.
(It should be a very soft dough but not so wet that it won’t come together into a ball.)
Step 3: When you’re happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Next, butter a large bowl, then shape the dough into a ball and place it in the prepared bowl. Cover and leave in a warm place for about 1 hr.
Step 4: Once the dough has doubled in size, divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it.
Step 5: Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go.
