You don’t need a traditional clay oven to make naan! This recipe uses a frying pan and produces wonderfully light, fluffy bread
Makes:4 – 6
- 250g (8oz) strong plain white flour
- 7g sachet fast-action dried yeast
- 1 level tsp salt
- 1 level tbsp black onion seeds
- 2 level tbsp chopped fresh coriander
- 4 level tbsp natural yogurt
- 1 clove garlic, peeled and crushed
- Sunflower oil, for greasing
- Sift the flour into a bowl and stir in the yeast, salt, black onion seeds and chopped coriander. Mix together the natural yogurt, garlic and 100ml (31/2fl oz) warm water, then pour this into the flour mixture. Mix the ingredients to form a soft dough.
- Turn the dough out on to a lightly floured work surface and knead it for about 5 – 8 minutes, until it’s smooth and stretchy. Place the dough in a clean, oiled bowl and cover it with a sheet of oiled cling film. Leave the bowl in a warm place for about 30 – 45 minutes, or until it has doubled in size. Knead the dough to knock it back, and then divide it into 4 or 6 pieces.
- Lightly grease a non-stick frying pan with sunflower oil. Take one piece of dough and roll it out thinly, so it will fit in the frying pan. Place the dough in the hot pan and cook it over a medium heat for 3 – 5 minutes on each side, until it’s puffed up and is lightly golden on both sides. Keep the naan bread warm while cooking the rest of the dough.
- Serve the naan immediately with some mango chutney, if you like.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.