Naan is a type of flatbread, best served with some aromatic curry/masala stew. It’s common in Central and South Asia and is generally associated with Indian cuisine. It is baked in an oven and is made from flour, yeast culture and yogurt. They’re super fragrant and fluffy and are amazing to serve while barbecuing. Since it puffs up, it makes a great sandwich bagel.
- 300 g of strong wheat flour
- 1 x 7 g sachel of dry yeast
- 1 teaspoon of sugar or runny honey
- 50 g of ghee or butter
- 4 table spoons of low fat yogurt
- optional: cumin, black seed
- In a bowl, combine the yeast, honey and 125 ml of lukewarm water. Leave to bubble. Meanwhile melt the ghee/butter over low heat.
- Combine the flour and 1 tablespoon of salt in a large bowl and make a well in the middle. If you want more flavor add one tea spoon of ground cumin. Pour in 1 tablespoon of the melted ghee, the yogurt and yeast mixture and beat the wet ingredients together with a fork.
- Bring it together with your hands, it should be soft and sticky.
- Put in a clean bowl, cover with a cloth and set aside for 90 minutes.
- Then knead again and punch out the air and make 6 – 8 balls.
- Roll out each ball into an oval 1 cm thick shape.
- It should be elastic, but not sticky, so flour the work surface well.
- Heat up the griddle pan. Bake each flatbread for 3 minutes on each side. At the end brush with the remaining ghee and sprinkle with some black seeds..
- They should be soft and fluffy, and not crumble when you break them apart.
- Serve with a stew, curry or use as a sandwich bagel.