Name: Grilled flaky naans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 6 medium-large naans
Cuisine: Indian
Ingredients: 300g plain flour; 1 tsp sugar; ½ tsp bicarbonate of soda; 3 tbsp plain yogurt; 1 egg beaten; vegetable oil for greasing and layering; knob of butter to serve; 1 tbsp ajwain seeds (see tip); 1 small red onion finely chopped; large handful coriander chopped; ¼ tsp red chilli powder (optional)

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Grilled flaky naans

Grilled flaky naans

Anjum Anand

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Makes 6 medium-large naans

More effort

Prep: 20 mins

Cook: 10 mins

plus 1-2 hrs resting

A star rating of 4.9 out of 5.9 ratingsRate

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This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g plain flour
1 tsp sugar
½ tsp bicarbonate of soda
3 tbsp plain yogurt
1 egg

beaten
vegetable oil

for greasing and layering
knob of butter

to serve

For the filling

1 tbsp ajwain seeds

(see tip)
1 small red onion

finely chopped
large handful coriander

chopped
¼ tsp red chilli

powder (optional)

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Nutrition: per naan

kcal260
fat8g
saturates1g
carbs39g
sugars3g
fibre2g
protein7g
salt1.1g

Method

step 1

Mix together the flour, sugar, bicarb and 1 tsp salt, then add the yogurt, egg and 100ml water, and bring together – the dough should be quite wet. Knead the dough for 10 mins until it is soft and smooth. If the dough is dry, add 1 tbsp water and knead again.
step 2

Shape the dough into a ball, smear with oil and put in a clean mixing bowl. Cover with a tea towel and plate, and leave to rest for 1-2 hrs.
step 3

Mix the filling ingredients in a bowl with 1 tsp salt. Divide the dough into 6 balls, then roll out 1 ball as thin as you can. Smear over 1 tsp oil and sprinkle over some of the filling. Roll up like a Swiss roll, then gently pull the ends to stretch it into a long cylinder. Coil the dough into a snail shape. Cover with a damp tea towel and repeat with the remaining dough.
step 4

Heat a griddle pan to hot, or fire up the barbecue and oil the racks. Roll each bread into a teardrop shape. (I roll mine quite thin – don’t worry about a tear here and there.) Cook for 1-2 mins on each side until you have dark char marks and the bread is slightly puffed up and cooked through. You can cook as many as you can get on your griddle or BBQ at the same time. Take off the heat, smear over some butter and serve hot.

RECIPE TIPS

AJWAIN SEEDS

Also known as carom, this spice has a flavour like thyme, but more pungent with a slight bitterness. Find it in Asian food shops, larger Tesco stores or at spicemountain.co.uk

Recipe from Good Food magazine, September 2014

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A star rating of 4.9 out of 5.9 ratings

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