3 cups (450g) plain flour
1 tsp sugar
1 tsp salt
1 cup (250 ml) warm water
1/3 cup (95 g) plain yoghurt
1½ tsp yeast
½ tsp baking powder
2 tbsp vegetable oil, plus extra to grease bench
¼ cup (60 g) melted ghee
½ tsp nigella seeds
Naan Bread - Makes 6
Place the flour, sugar and salt into a large bowl and stir to combine.
Mix the warm water and yoghurt together in a jug, then add the yeast and stir to combine.
Make a well in the flour and add the wet ingredients and the baking power. Stir to incorporate the ingredients into a soft, sticky dough.
Remove from the bowl onto a floured board and knead until smooth, the dough doesn’t need a lot of work. Place a dash of oil into the bowl and return the dough, smooth side up, cling wrap and leave in a warm place for 30-45 minutes.
Heat oven to 240°C - 250°C fan-forced and place 2 trays in the oven to heat.
Lift the dough gently from the bowl onto an oiled bench and cut dough into 6 wedges.
Gently pat and stretch the dough into triangles, 4mm - 5mm thick and sprinkle with nigella seeds.
Place the bread into a hot pan and cook on each side for about a minute, add a tsp of ghee and brush over the naan in the pan Cook until golden brown spots appear and the naan is cooked through.
Transfer to hot trays and cook in batches). Serve brushed with a little more ghee.
light gazing, ışığa bakmak
Sunday, December 20, 2015