Naans

Naans

By
From
The Curry Guy
Serves
8-10

You don’t need a tandoor oven to make great-tasting, fluffy naans. Sure, it’s nice to use a tandoor, and I often do, but this pan method is much easier and worth a try. I guarantee you that the naans you make at home on your hob will be just as good as most takeaways, if not better.

Ingredients

Quantity Ingredient
900g plain white flour, plus extra for dusting
1 tablespoon salt
2 tablespoons baking powder
300ml full-fat milk
1 x 7g sachet dried yeast
2 tablespoons sugar
3 eggs
270g greek yoghurt
oil, for greasing
3 tablespoons melted ghee
black onion seeds (nigella seeds), to sprinkle

Method

  1. Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand hot. Pour into a jug (if heated on the hob), add the yeast and sugar, and whisk it all together. Cover with a cloth and leave in a warm place for about 20 minutes. It should foam right up. If it doesn’t, don’t worry, your naans will still rise.
  2. Lightly beat the eggs and yoghurt together. Pour the yeasty milk mixture into the flour, along with the whisked eggs and yoghurt, and mix everything to combine.
  3. Tip the dough out onto a work surface and knead for about 10 minutes until you have a soft, slightly sticky dough ball. Brush the insides of the bowl with a little oil and place the dough back in the bowl. Cover and allow to rise for at least 1 hour or up to 24 hours. Longer rising times achieve a tasty sourdough.
  4. Pull a chunk of dough, about the size of a tennis ball, from the risen dough. Using your hands or a rolling pin, roll the ball out on a lightly floured work surface into a flat, circular disc or teardrop shape, about 5mm thick. Slap the disc between your hands to get all the excess flour off.
  5. Heat a dry frying pan over a high heat and, when very hot, place the naan in it. It will begin to cook on the underside then bubble on the top. Check the bottom regularly to ensure it doesn’t burn. If it begins to get too dark, turn the naan over to get a bit of colour on the other side. Each naan should take no more than 3–5 minutes to cook.
  6. Remove the cooked naan to a plate, brush with a little ghee and sprinkle with black onion seeds (nigella seeds). Keep warm while you cook the remaining dough in the same way.

Optional extra:

  • This recipe is for fluffy lightly browned naans. If you prefer a more charred appearance, place the finished naans under a hot grill for about a minute or until done to your liking.
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