World Cuisine

Naan

prep 20 mins, plus resting cook 20 mins
Ingredients
  • 450 g (14½ oz) self-raising flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 4 tablespoons melted butter or ghee, plus extra for brushing
  • 250 ml (8 fl oz) warm milk
  • 2 tablespoons nigella seeds
Directions

Sift the flour, sugar, salt and baking powder in a large mixing bowl. Add the melted butter or ghee and rub into the flour mixture with your fingers. Gradually add the warm milk and mix to a soft dough.

Transfer to a lightly floured surface and knead for 6—8 minutes or until smooth. Place in the bowl, cover with clingfilm and set aside for 20—25 minutes.

Divide the mixture into 8 portions and flatten each one into a thick cake. Cover with a cloth and set aside for 10—15 minutes.

Roll each piece into a disc about 23 cm (9 inches) in diameter. Brush the tops of the breads with butter or ghee and sprinkle over the nigella seeds.

Place the breads on a lightly oiled grill rack and cook in batches under a preheated medium-high grill for 1—2 minutes on each side, or until puffed up and lightly browned in spots. Wrap in a clean tea towel while you finish cooking the rest.

Serve warm with any curry of your choice.

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