125g self raising flour
125g strong Holgate Mill wholemeal flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon baking powder
1 teaspoon black onion seeds
1 teaspoon cumin seeds
3 rounded tablespoons plain live yoghurt
115ml lukewarm water
50g melted butter and a little crushed garlic (to brush on naans after cooking)
- Put the flour, salt, pepper, baking powder and seeds into a mixing bowl. Add the live yoghurt and lukewarm water a little at a time gradually working the mixture until you have soft sticky dough. (As the dough can be quite messy to handle I usually use a knife to start the mixing and then finish off with my fingers, dusting them with just a little flour to help prevent the dough from sticking too much. Don’t add too much flour to your hands though or you will spoil the consistency of the dough) .
- Cover the bowl with a damp tea towel and leave in a warm place for one hour. As there is no yeast in it the dough will not rise, but this ferments the dough and gives it flavour.
- After one hour tip the dough out onto a lightly floured work surface, dust your fingers with flour and divide the dough into eight roughly equal portions.
Note – Naan breads need to be cooked quickly under a very hot grill so at this stage I usually turn on the grill, but the timing will depend on how quickly your grill heats up and how long it takes you to work the dough into naans.
- Flatten and stretch or roll each of the pieces into an oval shape about 10cm long to make eight naans (I sometimes use a rolling pin to help stretch them but with very light pressure).
- Cook under the grill for 1 to 2 minutes on each side until they puff up and become lightly browned.
- Remove from the grill and brush with the melted butter and garlic.