Naan (Yeasted)

• 1 tsp dried active yeast
• 1 tsp white granulated sugar
• 200 g (7 oz) white bread flour
• 1 pinch black onion (nigella) seeds
• ¼ tsp salt
• ½ tsp baking powder
• 1 tbsp vegetable oil
• 2 tbsp natural (plain) yoghurt
• 2 tbsp milk

Ingredients for 3 servings (285 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 140°C/275°F/Gas 1.

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2. 2

   In a small bowl, mix the yeast with 1 tablespoon of warm water. Stir in the sugar and leave it in a warm place for 5 minutes until the yeast is covered with froth. This will show that the yeast is ready to use.

3. 3

   Mix together the flour, onion seeds, salt and baking powder. Stir in the oil, yoghurt and milk, then stir in the activated yeast mixture.

4. 4

   To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about 10 minutes. Leave to rest for 10 minutes and then knead again for another 5 minutes.

5. 5

   Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 20–30 minutes.

6. 6

   Divide the dough into four balls and place on a floured surface or board. Roll each into a long oval shape about 0.5 cm (¼ inch) thick.

7. 7

   Place them on a greased baking tray and put them in the centre of the oven for 10–15 minutes. They are ready when they have puffed up a little. Serve fresh from the oven.

   Oven