Naan
Implements
Bowl
Frying Pan
Whisk
Vegetables
Meal Type
Ingredients
- 570g plain flour, plus extra for dusting
- 1 tsp sugar
- 1 ½ tsp baking powder
- 1 ½ tsp fennel seeds
- 2 tbsp melted butter
- ½ cup natural yoghurt
- Oil for the bowl
Method
- Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add in the seeds. Lightly whisk to disperse the ingredients evenly throughout the flour.
- Add 1 tbsp of the melted butter, followed by the natural yoghurt. Mix together, once the yoghurt and butter have been absorbed, gradually add 180-200 ml water. Mix until it begins to come together into a dough.
- Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
- Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape – roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
- Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough
