Naan Bread
A South Asian bread made with milk, flour and onion seeds, grilled. It's finished with of the kalonji.
2 hr 30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 120 min · Cook 30 min · 150 min total
- medium
- 1
Whisk warm milk/water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
- 2
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt.
- 3
Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
- 4
Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
- 5
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round nans.
- 6
Cover an oven tray with foil and grease the foil. Brush the nan with a little of the remaining ghee and sprinkle with some of the kalonji.
- 7
Cook Nan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
