This is my cheat’s version of naan, no yeast required…
INGREDIENTS
2¼ cups self-raising flour, plus extra to dust the bench
1 teaspoon baking powder
1½ teaspoons sea salt, plus extra to sprinkle
2 teaspoons cumin seeds
1¼ cups Greek natural yoghurt
1 tablespoon milk
1 teaspoon olive oil
4 cloves garlic, crushed
2 tablespoons melted butter
METHOD
Sift the flour and baking powder into a stand mixer and add the salt and cumin seeds. Mix briefly to combine, then add the yoghurt, milk, oil and garlic. Mix for 2-3 minutes until smooth – this can also be done by hand by kneading for 5 minutes.
Tip the dough out onto a well-floured bench and knead a little more so that the dough is soft but not too sticky. Roll into a sausage about 30cm long and cut into 6-8 pieces (6 for medium, 8 for small naan). Roll each dough piece into a smooth ball, cover with a tea towel and leave to sit for 15 minutes.
Take each ball and either gently roll with a rolling pin or flatten with the heel of your palm into a rough oval about 1cm thick. Heat a large frying pan over a medium-high heat and dry-fry the naan, in batches of 2 at a time, for 1 minute each side or until puffed, golden and cooked through. As they come out of the pan, brush with a little melted butter and sprinkle with extra sea salt. Makes 6-8
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!