Naan Indian Flat Bread

Naan Indian Flat Bread

Serves Origin India
Preparation 20 min +1-2hrs to rise Heat rating (Mild)
Cooking 10 min Ease (Easy)
Vegetarian Yes


1 tsp Nigella seeds
500g plain flour
1 tsp Salt
1 tsp Baking powder
pinch Bicarbonate of soda
2 tsp instant dried Yeast
2 tsp caster Sugar
175ml hot Milk
100ml natural Yogurt
50g Butter + 1 tbsp, melted
1 egg, lightly beaten


Sieve the flour, salt, baking powder and bicarbonate of soda into a big mixing bowl and stir in the yeast and sugar.

Whisk together the milk, yogurt, melted butter and beaten egg. Gradually add this liquid to the flour mixture and stir everything to combine.

Using your hands, knead everything together, until it becomes a soft dough. Add an extra sprinkling of extra flour if it feels sticky or a dash more milk if the dough is too crumbly.

Transfer to a floured surface and continue kneading for about 10 minutes until smooth.
Put the dough into a large lightly oiled bowl, cover with a damp tea towel, and leave in a warm place until double in size - about 1-2 hours.

Punch it down with your hands and leave to rise once again.

Divide the dough into 6 even-sized pieces (12 if you prefer mini-naans) and shape into balls. Cover with cling film to stop them from drying out.

Heat a heavy griddle over a moderate heat and preheat the grill to its hottest setting. On a floured surface, roll out one of the dough balls to an elongated oval - it should be about 5mm thick. Slap the bread onto the hot griddle and cook over a gentle heat until golden on one side.

Transfer to a baking sheet - cooked side facing downwards. Brush the top with melted butter and sprinkle with a pinch of nigella seeds.

Grill, for about a minute, until golden and puffy. Keep warm, wrapped in foil, while you cook the rest of the naans. Serve straight away.

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