Naan Breads

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)

  1. 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) .
  2. 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.
  3. 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.

  1. 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).
  2. Cook under the grill for 1 to 2 minutes on each side until they puff up and become lightly browned.
  3. Remove from the grill and brush with the melted butter and garlic.

Alison Leadbetter