6–8 PORTIONS
DOUGH
3 cups self-raising wheat flour
1 tsp salt
1 Tbsp sugar½ cup plain yoghurt¼ cup sunflower oil
Enough warm water to bind
BASTING
3 Tbsp butter
½ tsp crushed garlicA pinch salt¼ tsp red chilli flakes½ tsp finely chopped fresh coriander¼ tsp kasuri methi (dried fenugreek, leaves, optional)
DOUGH
1. Place the flour in the bowl of a stand mixer fitted with a dough hook.
2. Add the salt and sugar, and blend on a low speed.
3. Add the yoghurt and the dough should start resembling breadcrumbs.
4. Add the oil, reserving 1 tsp for smoothing out the dough at the end.
5. Add warm water, a little at a time, until the dough comes together and is slightly sticky but smooth.
6. Using your hands, lightly oil and bring the dough together.
7. Transfer the dough to a large bowl that has been thinly coated with oil.
8. Cover with a cloth and leave in a warm place to rise for 1 hour.
BASTING
9. Heat all the ingredients in small pan over low heat until the butter has melted. Alternatively, heat it in a bowl in the microwave.
TO COOK
10. Place a non-stick pan over medium heat.
11. Divide the dough into 6–8 portions and roll out on a lightly floured surface until 10–12 cm in diameter.
12. Place the naan into the hot, dry pan and immediately cover with a lid. Cook for 3–5 minutes.
13. When the naan has bubbled and browned slightly, turn over and continue cooking for 3 minutes.
14. Remove from the pan when the naan is cooked and immediately place into a food warmer or insulated pot and baste with the butter mixture.
15. Repeat until all the naan have been toasted.16 If you have any basting left, drizzle it over the naan when serving.
VARIATION
Add sesame and/or nigella seeds, depending on the dish the naan is accompanying. Add after the basting – roughly ½ tsp per naan.
NOTE:
If you live in a cooler climate, or are preparing this in Winter, here is a tip to help the dough rise:Place the bowl containing the dough into an oven that is switched off. The bowl should be covered with a cloth. To a separate small bowl, add boiling water and place at the base of the oven. Immediately close the door. Do not switch the oven on. The steam will help the dough rise. You may replace the water every 20 minutes to ensure the oven is always kept moist and warm. Discard the water when done.
