Naan Bread

MIX

Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.

KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).  

RISE

Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.

SHAPE

Heat the grill to medium with a large baking sheet on the top shelf. Knead 2 tsp of the Nigella seeds into the dough. Divide into 6 even pieces (use a weighing scale if you like), and roll into balls. Roll each ball into a thin teardrop shape on a flour-dusted surface. Scatter over the remaining seeds and gently roll again to stick them.

 

BAKE

In batches, carefully lift the naans onto the preheated baking sheet. Grill for 2-3 minutes, turning over halfway until lightly browned, then brush with the butter and serve straight away.

Try one of these yummy flavoured butters or our Naan Bread Pizza recipe:


GARLIC & CORIANDER – mash 2 crushed garlic cloves and 1 tbsp chopped coriander into the butter
PESHWARI NAAN – Mash 2 tbsp desiccated coconut and ½ tsp sugar into the butter (you can also knead 75g sultanas into the dough before shaping)
CHILLI-CHEESE – Mash 1 diced red chilli and 1 crushed garlic clove into the butter. Brush over the naan, use 75g grated cheddar to sprinkle over, then pop back under the grill for 30 seconds to melt.