Naan is a type of bread found in many Asian cuisines and in the Caribbean. It’s one of my favourites accompaniments to make a curry dinner even more special or served alongside all sorts of dips.
The texture is usually quite soft and chewy, a bit bubbly here and there, and that final touch of melted ghee or butter brushed on top when still warm makes it even more lush – so much that I could eat tons of it on its own.
And the bonus thing is that it’s incredibly easy to make. You will need just a few ingredients: flour, salt, yeast, yoghurt, a pinch of sugar, water, plus some nigella seeds for a that extra touch. Nothing more.
This recipe has the added twist of wholewheat flour added to the dough, which gives is a slightly firmer texture (but still soft!) and a distinct comforting nutty flavour which is just perfect for the autumn season.
Warm wholewheat naan bread, paired with your favourite curry, paneer, tandoor chicken or simply topped with a runny egg – infinite possibilities, but all oh so delicious.
Makes 6 flatbreads
Ingredients
- 175g wholewheat flour (I used Brixton Windmill)
- 125g strong bread flour
- 125g lukewarm water (38° C)
- 7g dry active yeast
- 80g plain yoghurt
- 40g butter, melted
- 1 tsp salt
- 1/2 tsp baking powder
- 2 tsp sugar
- 1 Tbsp nigella seed
Method
- Pour the yeast and one teaspoon of sugar into the warm water, give a good stir, cover and leave to activate and become frothy for about 10 minutes. In the meantime, sift and combine flours, salt, baking powder and remaining sugar into a medium size bowl. In a small pan, melt half of the butter.
- Once the yeast has activated, make a little well in the flour and pour the frothy mix in. Add melted butter, yoghurt and nigella seed and start mixing to combine using a wooden spoon. Once you get a shaggy mass and all the flour has been incorporated, cover and leave to hydrate for 5 minutes.
- Dust your work surface with some flour and transfer the dough on top. Start kneading by hand and keep going for about five minutes. The dough should feel soft and a little bit sticky, but it should be workable without adding any extra flour (besides the one on hte work surface). After 5 minutes, the surface of the dough should start becoming more smooth and the dough should feel plump and extensible. If it is still a bit rough, knead for a few more minutes.
- Form a ball and transfer to a clean bowl, lightly dusted with flour. Cover with cling film and a tea towel and leave to rise in a warm place (26-28° C) for about one hour, or until doubled in size.
- Once risen, transfer the dough again to the work surface and divide in six equal pieces (you can weigh them for precision). Take a not stick frying pan and warm it up on a medium heat. In another small pan, slowly melt the remaining butter.
- Take one piece of dough and, using a rolling pin dusted with some flour, roll it out trying to elongate it and get a nice oval shape. Turn it upside down if necessary. Transfer the flatbread onto the pan and cook for one minute or until it start becoming nice and golden. Flip it to the other side and immediately brush the cooked side with a little melted butter.
- Once the other side is also nice and golden, flip it again and transfer to a plate. Brush the second size with melted butter and cover to keep warm while you cook the other naans. Once you’ve cooked them all, serve straight away and eat warm with your favourite curry or dip. They are delicious!!