The smell of fresh flatbread being prepared somehow reaches into my core and wrenches my hunger into my mouth. It’s an irresistible urge and the taste and sensation of puffy naans being ripped apart and scooping up home-made curry is a ‘happy place’ for me. But here’s the dilemma I don’t possess a ton weight clay tandoor oven in the back garden. So for those of you in the same tandoor-less boat, here’s a naan recipe to save the day, you’ll be sinking your teeth in to pillowy naans in no time (well at least after the dough has risen). So for flatbread lovers everywhere stock up on the flour and tarry your hunger for a little longer.
- 1 teaspoon sugar
- 120ml warm water
- 7g (1/4 oz) active dry yeast
- 300g plain flour
- 120g whole greek yoghurt
- 2 tsp onion seeds
- 1 tablespoon oil
- Some oil, for greasing the skillet
- 3 tablespoons melted salted butter
- 2 tsp toasted sesame seeds for sprinkling
How To Make Naan Bread
- In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.
- Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, onion seeds and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes.
- Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to a large teardrop size or 8” circle using a rolling spin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
- Brush the naan with the melted butter, sprinkle the sesame seeds and serve warm.