LOCATION: Recipes >> Indian >> Naan 23
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Naan 23
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Naan Bread
500g plain white flour
Pinch of salt
Half a teaspoon of baking powder
Quarter teaspoon bicarbonate of soda
1 teaspoon sugar
1 egg
60g natural yoghurt
60ml milk
30ml sunflower oil
1 teaspoon Nigella seeds
Sieve the flour, salt, baking powder, bicarbonate of soda and sugar
together into a bowl. In a separate bowl whisk the egg and add the
yoghurt, milk and oil. Whisk again to mix all the ingredients then
slowly and gradually add to the flour mixing to form a soft, pliable
but not sticky dough, Cover with a damp cloth and leave for 2 to
3 hours. Divide the dough into 6 equal balls, cover and set aside
for 10 minutes.
Preheat oven to 220C/425F. On a lightly floured work surface roll
out the balls into Naan bread tear shapes about 10 to 12 inches
long and 5 to 6 inches wide. Sprinkle each one with a few Nigella
seeds and press gently into the dough. Place the Naans onto a hot
oiled baking tray and cook for 8 to 10 minutes, or until they are
lightly browned and puffed up on the top. Brush lightly with some
ghee or butter and serve immediately.
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