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Lali Nayar's Naan Bread
Ingredients
- 500g plain white flour
- Pinch of salt
- Half a teaspoon of baking powder
- Quarter teaspoon bicarbonate of soda
- 1 teaspoon sugar
- 1 egg
- 60g natural yoghurt
- 60ml milk
- 30ml sunflower oil
- 1 teaspoon Nigella seeds
Method
- Sieve the flour, salt, baking powder, bicarbonate of soda and sugar together into a bowl.
- In a separate bowl whisk the egg and add the yoghurt, milk and oil.
- Whisk again to mix all the ingredients then slowly and gradually add to the flour, mixing to form a soft, pliable but not sticky dough.
- Cover with a damp cloth and leave for 2 to 3 hours.
- Divide the dough into 6 equal balls, cover and set aside for 10 minutes
- Pre-heat your oven to 220C/425F.
- On a lightly floured work surface roll out the balls into Naan bread tear shapes about 10 to 12 inches long and 5
- to 6 inches wide.
- Sprinkle each one with a few Nigella seeds and press gently into the dough.
- Place the Naans onto a hot oiled baking tray and cook for 8 to 10 minutes, or until they are lightly browned and puffed up on the top.
- Brush lightly with some ghee or butter and serve immediately.
