Meals and Courses

Seeded Naan Breads

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and cooking
  • 12 cardamom pods
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 100 ml (3½ fl oz) water
  • 4 tablespoons natural yogurt
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons black onion seeds
  • 275 g (9 oz) strong white bread flour
  • 1 teaspoon caster sugar
  • ¾ teaspoon fast-action dried yeast
  • 25 g (1 oz) butter or ghee, melted

Crush the cardamom pods using a pestle and mortar to release the seeds. Discard the shells. Add the coriander and cumin seeds and grind until crushed.

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the butter or ghee, in the pan, following the order specified in the manual. Add all the seeds with the flour. Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and divide it into 6 pieces. Roll each out to a tear shape about 22 cm (8½ inches) long. Place on floured trays; dust with flour. Cover loosely with a clean, dry tea towel; leave to rise in a warm place for 20 minutes.

Preheat the grill to its highest setting and heat a large baking sheet under the grill. Brush the dough with the butter or ghee and cook on the baking sheet in 2 or 3 batches until puffy and patchily brown. Stack the cooked breads on a plate and cover with a clean, dry tea towel while you cook the remainder.

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