Naan bread
Naan is a soft yeasted yoghurt flatbread with browned bubbles. At home, cook it in a heavy frying pan, brush lightly with melted butter and stack under a towel to keep the edges tender.
Additional 1 h 30 min — resting and proofing
How to make it
Prepared 0 of 6 steps
Mix a soft dough
Reserve 20g of flour for rolling. Mix the remaining flour with yeast, sugar, salt, and baking powder. Add yogurt, warm water around 35°C, and vegetable oil. Combine until all dry patches disappear.
Knead and let rise
Knead for 8–10 minutes until elastic, keeping the dough soft and slightly sticky. Place in a bowl, cover and leave in a warm place for about 60–75 minutes until noticeably increased in volume.
Divide into portions
Turn onto a surface dusted with some reserved flour. Divide into 6 equal pieces, round and cover with a towel for another 15 minutes. Melt the butter while they rest.
Roll out the pancakes
Roll each ball into an oval 4–5 mm thick, using the remaining flour sparingly. Sprinkle with nigella and lightly press the seeds in with the rolling pin. Keep the shaped dough covered so the surface does not dry out.
Cook in a frying pan
Heat a dry heavy frying pan thoroughly. Cook the naan one at a time for about 1–2 minutes on the first side until puffed with dark golden patches, then for 1 minute on the other. Adjust the heat so the centre cooks before the surface burns.
Brush with butter and keep soft
Brush each cooked naan lightly with melted butter straight away. Stack and cover with a clean towel. Serve warm; no garlic or herbs are used in this version.
Little hint
Soft dough and a thoroughly heated heavy pan are key. Too much flour during rolling dries the surface, while insufficient heat prevents the characteristic browned bubbles from forming.
Frequently asked questions
What should I watch out for when cooking?
Soft dough and a thoroughly heated heavy pan are key. Too much flour during rolling dries the surface, while insufficient heat prevents the characteristic browned bubbles from forming.
How should I prepare the ingredients?
Reserve 20g of flour for rolling. Mix the remaining flour with yeast, sugar, salt, and baking powder. Add yogurt, warm water around 35°C, and vegetable oil. Combine until all dry patches disappear.
