Easy naan bread
- Afia Begom - Afelia's Kitchen
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Makes 8-10
Easy
Prep: 20 mins
Cook: 30 mins
plus at least 1 hr resting
A star rating of 4.2 out of 5.51 ratingsRate
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Rustle up soft, fluffy naan bread topped with herby garlic butter. A perfect side dish for dunking into curries, it’s super easy to make
Egg-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
570g plain flour
plus extra for dusting
-
1 tsp sugar
-
1½ tsp baking powder
-
½-1 tsp strongly-flavoured seeds
such as nigella or cumin seeds (optional)
-
2 tbsp melted butter
-
8 tbsp natural yogurt
-
oil
for the bowl
For the garlic butter (optional)
-
2 garlic cloves
crushed
-
small handful of coriander
finely chopped, plus extra to serve
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Nutrition: Per serving (10)
-
kcal282
-
fat6g
-
saturates3g
-
carbs47g
-
sugars3g
low
-
fibre2g
-
protein8g
-
salt1.04g
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Method
-
step 1
Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
-
step 2
Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter – stop adding when you have a ball of dough.
-
step 3
Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
-
step 4
If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
-
step 5
Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
-
step 6
Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape – roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
-
step 7
Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.
ADD SEEDS
To add seeds to the tops of the naans, whisk together 1 egg with 1 tbsp milk. Brush this egg wash over the uncooked naan, then sprinkle your chosen seeds over the top – nigella, cumin, poppy or sesame seeds all work well. Or, scatter the seeds over the uncooked naans and push them into the dough by rolling over the top with a rolling pin. Cook as above.
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A star rating of 4.2 out of 5.51 ratings
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