makes
6
prep
30 minutes
cook
15 minutes
difficulty
Mid
makes
6
serves
preparation
30
minutes
cooking
15
minutes
difficulty
Mid
level
Very few of us have a traditional tandoori oven in the back garden – but I am nothing if not resourceful! So, I improvise and use my stove and oven. Spread with butter and serve hot.
With this recipe I have used baking powder but if you want to have a 'fluffier' naan, then feel free to use yeast instead, and allow the dough to rise for 1-2 hours.
Ingredients
- 250g plain flour
- 2 tsp sugar
- ½ tsp salt
- ½ tsp baking powder
- 120 ml milk
- 30 ml vegetable oil
- 50 g Nigella seeds (or black sesame seeds)
- 1 tsp softened butter
Resting time: 10-15 minutes
Instructions
1. In a large bowl, add sifted flour, sugar, salt and baking powder and mix together. Then in a jug, mix together the milk and the oil.
2. Make a well in the centre of the flour mixture and slowly pour in the liquid mixture, whilst stirring with the wooden spoon; the flour will absorb all the liquid. Then knead well for 8-10 minutes to make a soft smooth dough. If the dough is too sticky just add a little flour as you are kneading it.
3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place to rest for 10-15 minutes. Divide into six equal portions and form into dough balls.
4. On a clean floured surface, roll the dough balls into thin circles and quite thin (3mm to 4mm) – remember, the naan will rise when cooked. If the dough sticks, use a little flour. Scatter some nigella seeds on each naan and press gently into the dough.
5. Heat a non-stick frying pan on a medium heat. Place the naan in the pan and cook for 1 - 2 minutes, then carefully remove from pan and place on a baking tray under a hot grill for another 1-2 minutes or until golden brown. Spread with a little butter and serve hot.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Very few of us have a traditional tandoori oven in the back garden – but I am nothing if not resourceful! So, I improvise and use my stove and oven. Spread with butter and serve hot.
With this recipe I have used baking powder but if you want to have a 'fluffier' naan, then feel free to use yeast instead, and allow the dough to rise for 1-2 hours.
