Naan
Makes 5
Everyone loves naan. It is the quintessential restaurant bread, made with plain rather than whole wheat flour and is soft and more doughy than the other Indian flat breads. It is really easy to make and the real thing is quite different from the supermarket version which also tastes great but seems a cross-breed between the original and good bread. Naan should be soft with a few crisp raised bits. Add a topping of your choice. I love Nigella seeds the most but even simple coriander and garlic make a great topping.
Sift together dry ingredients. Mix together the milk and oil.
Make a well in the centre of the dry ingredients and pour in the liquids.
Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the “well” so that you have a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
Place in an oiled bowl, cover with a damp tea-towel and leave in a warm place to double in size, at least an hour. Then punch out and form into 5 balls.
Preheat the grill to its highest setting and put a heavy baking pan on the upper shelf.
Meanwhile, start to roll out the naan into tear drop or oval shapes. Sprinkle over the topping and press into the dough. Place the naan on the hot baking sheet and grill until there are nice brown spots on the surface, around 1-2 minutes. Brush with butter and serve hot.
250g plain flour
2 tbs. vegetable oil
110-130 ml milk
1 tbs. butter, melted for serving
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
Nigella seeds, poppy seeds, sesame seeds, chopped garlic and fresh coriander or a mixture of healthy pumpkin and sunflower seeds