[adapted from recipe by Manju Malhi on BBC Food]
- 4 cups plain flour – 400 g
- 1 tbs dried active yeast
- 2 tsp golden caster sugar
- 6 tbs lukewarm milk
- 2 tsp nigella seeds / black onion seeds
- 2 handfuls freshly chopped coriander
- 3 – 4 garlic cloves (minced) or 1 tbs garlic granules
- ½ tsp salt
- 1 tsp baking powder
- 2 tbs olive oil
- 4 tbs natural yogurt
- some more flour for working surface
- 2 – 3 non-stick baking trays or 6 sandwich trays
- In a small bowl or mug combine milk with sugar and active yeast, leave in warm place for about 10 minutes or according to the packet instructions, until covered with froth.
- Meanwhile, mix together flour, nigella seeds, baking powder, coriander, garlic and mix well, add olive oil, yogurt and yeast mixture when is ready. Add some water if needed.
- Knead the dough for about 10 minutes, then cover with tea towel and let it grow in a warm place for about 15 minutes.
- Preheat oven to 140°C (275°F).
- When the dough is risen, divide it with floured hands into 6 portions, flatten in your hands until about ½-1 cm thick, place on baking tray or sandwich tray.
- Repeat the same with other dough portions.
- Place in the oven and bake for about 15 minutes.
- Serve immediately with your favourite curry.
Makes 6 naan breads.
We served it with Perfect Chicken Curry with Coconut Milk and mango salad on a side.
If you are looking for more naan bread recipes, take a look at this Thyme & Garlic Naan Bread.