“These flatbreads are the classic accompaniment to any British Indian dish. This recipe makes two, fluffy, buttery naans that go perfectly with pretty much anything. You can mix the recipe up by adding sultanas and coconut to make a peshwari naan or add garlic to the ghee to make a punchy garlic naan.”
Prep time: 30 minutes plus 1 hour proving time
Cooking time: 12 minutes
Serves: 2-4 (makes 2 good sized naans)
100ml whole milk
1/2 tbsp caster sugar
300g plain flour
1/2 tbsp baking powder
1 tbsp melted ghee
Put the milk into a jug and heat in the microwave until warm to the touch, but not so hot that it will kill the yeast (just above body temperature is perfect). Add the sugar and yeast and stir together. Cover with a tea towel and leave for 15 minutes for the yeast to froth up.
In another bowl, combine the egg and yoghurt and set to one side.
Pour the flour, baking powder and salt into a bowl. Add the yoghurt and egg mix, followed by the yeasty milk. Stir everything together with a spoon. The next step is to knead the dough. If you have a mixer with a dough hook, use it to knead the dough for 10 minutes on a medium setting. If using your hands, knead for 5 minutes on a floured work surface. The dough should end up elastic and only slightly sticky. If it’s too wet at this point, add a little more flour.
Put the dough into a lightly oiled bowl and leave to prove somewhere warm for 1 hour. This should give the dough enough time to almost double in size.
When the dough has finished proving, tip it out onto a floured work surface and separate into two equal sized pieces. Stretch each piece by hand into a tear-drop shape and cook in a dry pan over a medium-high heat for around 3 minutes per side. The upper side of the naan should begin to bubble as it cooks. Check the underside regularly to make sure it isn’t burning, and turn over if it’s started to blacken.
When the naans have been removed from the pan, brush each side with melted ghee and sprinkle with nigella seeds.