Naan

The traditional Indian flatbread isn’t that hard to make at home. We put garlic, chives, and rosemary in the middle but you could really go wild with flavour combinations (almond and coconut, like a Peshwari naan, or potatoes, or cheese and herbs, or cheese and jam, etc).

 

Ingredients:

6 g fast-action dry yeast

225 g warm water (or about 1 cup)

1 tsp sugar

4½ cups strong white bread flour

3 tsp salt

4 tbsp milk (I used rice milk)

1 egg

2 tbsp oil (toasted sesame oil adds a nice flavour)

 

Instructions:

1. Mix the yeast with the water and sugar and leave to get frothy for about 10 minutes.

2. Mix all the other ingredients together, then add the yeast.

3. Knead or mix well (about 5-10 minutes). Leave to rise for an hour or so in an oiled bowl in a warm place.

4. Roll out the dough. Divide into 10-12 pieces.

5. If using filling, put it in the middle of each piece and then fold the pieces together and roll out again.

6. Heat a frying pan over high heat. Dry-fry one or two pieces at a time, about 3-4 minutes per side, until golden.