← Nouns Cooking · Indian

Ingredients

• 250 g plain flour, plus extra for dusting
• 1 tsp fast-action dried yeast
• 2 tsp Sugar
• ¾ tsp Salt
• ¼ tsp Baking powder
• 100 ml lukewarm water
• 60 g plain yogurt, at room temperature
• 2 tbsp oil or melted ghee
• 40 g butter or ghee
• 4 cloves Garlic, finely chopped
• 2 tbsp Coriander (cilantro), finely chopped
• 1 tsp Nigella seeds (kalonji) (optional)

Method

1. Mix the flour, yeast, sugar, salt and baking powder in a large bowl. Add the water, yogurt and oil and mix into a soft, sticky dough. Knead on a lightly floured surface for 5 min, until smooth and springy.
2. Put the dough in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled in size.
3. Melt the butter in a small pan over low heat with the garlic for 2 min, until fragrant but not browned. Stir in the coriander.
4. Punch the dough down and divide it into 6 balls. Cover and rest for 10 min. Roll each one into a teardrop or oval about 5 mm thick, and press a few nigella seeds onto the top.
5. Heat a heavy cast-iron frying pan over high heat until very hot. Lay a naan in the dry pan, seed-side up, and cook for 1–2 min, until big bubbles puff up and the underside is charred in spots.
6. Flip and cook for 1 minute more, until blistered. Brush generously with the garlic butter and wrap in a clean tea towel while you cook the rest.

Tips

• For extra char, after the first side, hold the naan with tongs directly over a gas flame for a few seconds until it puffs and blackens in spots.
• Contains wheat and dairy. Cooked naan freeze well; reheat wrapped in foil in a hot oven.

Sources

Written in our own words after cross-checking these recipes:

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