Homemade Naan

Ingredients

  • 7g sachet of dried yeast
  • 125ml warm water
  • 1 tsp sugar
  • 400g strong white bread flour
  • 65g coconut yogurt
  • 1 tbsp vegetable based ghee (or vegan butter)
  • 2 tsp salt
  • Extra ghee for cooking and garnishing
  • Nigella seeds and fresh corriander

Method

  1. In a bowl, whisk together the yeast, water and sugar and sit for about 15 minutes until frothy
  2. Combine the flour, yogurt, ghee and salt on a bowl then add the frothy yeast mixture
  3. Stir until a dough forms then transfer to the counter and kneed for about 5 minutes
  4. Return to a greased bowl and cover with a damp tea towel for 2 hours to let it rise
  5. Remove from the bowl and give the dough another quick kneed, then divide into 6 balls
  6. Heat a cast iron skillet on the hob and brush with a little ghee. Roll out each ball until flat then sprinkle over some nigella seeds and corriander. Roll over again to make sure they stay in place
  7. One naan at a time, place on the greased skillet (you will need to add more ghee each time)
  8. Heat on one side for 3 minutes then flip and heat on the other side for another 3 minutes. Repeat until you end up with 6 naans
  9. Brush with ghee and garnish with a little more fresh corriander and enjoy

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