(Makes 4 medium or 6 small serves 4 to 6)
Preparation time: 30 – 40 minutes
Cooking time: 1-2 minutes
- 250g/9oz plain flour
- ½ tsp salt
- ½ tsp baking powder
- 110-130ml/3½-4½fl oz milk or 3 tbsp yoghurt
- 1 tbsp vegetable oil, plus extra for greasing
For the topping
- Poppy seeds or sesame seeds, or chopped garlic and fresh coriander
- For the dough, sift the flour, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
- Make a well in the centre of the flour mixture and pour in the liquid mixture. Using a wooden spoon slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
- Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.
- Preheat the grill to medium or if you have a temperature setting 180ºC / 350ºF / Gas 4, and place a heavy baking sheet on the upper shelf of the grill to heat.
- In turn take each dough ball and roll out thinly (keep the others covered while you roll out each ball) try rolling into a teardrop shape, but really it doesn’t matter what shape. Sprinkle over your chosen topping and press into the surface of the dough.
- Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. You will have to do this in two or three batches depending on the size of the grill. Make sure you watch the bread as it cooks as it can catch and burn very easily.
Storage: The dough can be frozen prior to cooking, for 3 months.
Swaps and additions: Add garlic to the dough for additional flavour.
Serving suggestions: Serve with the chicken curry recipe. Take a topping to spread on the naan bread for lunch or use as a pizza base.