- 150ml hand-hot Milk
- 2 tsp caster sugar
- 2 tsp dried active Yeast
- 450g plain flour plus extra for rolling out
- 2 tsp Salt, 1 tbsp Nigella seeds
- 1 tsp Baking powder
- 2 tbsp olive oil, plus a little extra
- 150ml natural Yogurt
- 25g butter
- 1 large Egg, lightly beaten
1. Dissolve yeast in warmed milk and let sit 5 – 10 minutes until frothy and doubled in size.
2. Add sugar, salt, nigella seeds and baking soda to the sieved flour and stir to incorporate well.
3. Add oil and yogurt to flour mixture.
3. Add yeast/milk mixture and knead gently for around 10 minutes to form a soft dough (note – dough will be quite sticky)
4. Place the dough in a large bowl which has been lightly greased with the olive oil. Cover the dough and leave to rest in warm place for 3-4 hours. The dough should double in volume.
5. Place a griddle pan over a hot heat and heat up.
6. Knead dough for a couple of minutes and divide into 12 equal parts or fewer or more, depending on the size of naan you wold like.
7. Roll each piece into classic oval shape (approx 1/4 inch thick). Dough is sticky, so use flour generously when rolling.
8. Wet your hands, pat the rolled out naan gently between both hands before placing on the stone. Cook for about 2 minutes to cook, turning once.
9. Add a dot of butter or ghee to Naan when it is still hot.
10. Keep in a towel lined basket, so they stay soft and warm.
Why not try adding chopped garlic for garlic naan or sultanas and almonds for Peshawari naan for a change?