Naan

⇐ Bread and Baking

This is based on Giulia's Za'atar Flatbread. For use with my standard breadflour I've modified the ingredient quantaties to make a little less, but wetter dough.

Ingredients

400g flour

20g fresh yeast

150g lukewarm water

100g greek yogurt (also lukewarm)

1 tablespoon of sunflower oil

1½ tsp of salt

1 tsp nigella seeds

butter for brushing

Method

1. Dissolve the yeast in the lukewarm water.
2. Mix the flour, nigella seeds and salt in a bowl.
3. Add the oil and the dissolved yeast and water.
4. Add the yogurt spoon by spoon, mixing and kneading the dough until everything is mixed in and the dough will be slightly sticky.
5. Leave to rise in a warm place for 20-30 mins.
6. Cover your hands in oil and knead the dough, make approx 9 balls of dough.
7. Roll out the dough balls with a rolling pin to make ovals.
8. Leave once again for 15 mins.
9. Heat up a pan to very hot - I use a tala or chapati pan. Cook on one side of the naan for a minute or so till top starts to puff up a little. This can be encouraged by using a blowtorch. Flip over a cook briefly.
10. While still hot brush with softened or melted butter.

indian