As you may have seen, we eat a lot of Indian-inspired cuisine in this household. Rather than buying our naan from the shops (since we aren’t going to the shops) we’ve had to get creative and start experimentation. Aaron has cracked the code, and is now our at home naan expert. We’ve adapted multiple recipes down into this simple one.
I have not got pictures of the process, unfortunately, so this recipe will be the simplest page of all. If you have any questions, don’t hesitate to ask in a comment.
Naan
Ingredients:
– 1 sachet of dry yeast
– 125 mL warm water
– 2 tsp sugar
– 300g bread flour
– 1/2 tsp baking powder
– 1/2 tsp salt
– 2 Tbsp olive oil
– 150mL plain Greek yogurt
– 1 Tbsp nigella seeds
Directions:
1. Pour 125 mL of warm water into a bowl, sprinkle the yeast and 1tsp sugar on top, and leave until frothy – about 10-15 minutes.
2. In a larger bowl, measure and mix the flour, the rest of the sugar, baking powder and salt. Mix until incorporated. Make a well in the centre, and add the olive oil, yogurt, nigella seeds and yeast mix.
3. Stir the mix well with a pastry spatula, and then bring together with your hands. If you notice it is too wet, sprinkle a bit of flour at a time, it will be a soft dough but one that still comes together as a ball. Knead in the bowl, then on a lightly floured surface, for about 10 minutes. It should be smooth and elastic but still soft.
4. Grease the large bowl, and leave the dough to rest in a warm spot for about 1 hour. The dough should be doubled in size.
5. Divide the risen dough into 6-8 equally sized balls. Place them on a lightly floured surface and cover with a damp towel. Let them rest for about 10 minutes.
6. Heat a large skillet over high heat, and begin rolling the balls into naan shape. They should be fairly large – about 8 inches and as best a circle shape you can make with a rolling pin. VERY lightly grease the skillet before adding each naan.
7. Place each naan on the very hot pan and leave to fry until puffed up, about 3 minutes on each side. You will notice brown spots on the surface of the bubbles. That is good !
8. Optionally, you can brush each one with garlic butter. Brushing each side with melted butter while cooking does ensure that they do not stick to the pan.
9. Serve hot, with your favourite curry dishes or soups.
Sans Estomac 
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