Easy Homemade Masala Naan Bread
Ingredients
Dough
- 7g packet fast yeast
- 1 tsp sugar
- 130ml lukewarm water
- 250g strong white bread flour
- 2 tsp ground turmeric
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp ajwain seeds (optional)
- 50g plain yoghurt
- 1 tsp salt
Topping
- 2 tbsp ghee/butter/veg oil
- 1/2 tsp Kashmiri chilli powder (sub paprika)
- Handful freshly chopped coriander
Preparation
Put the warm water, sugar and yeast into a mixing bowl, give it a quick stir and leave it to activate for 5 minutes.
Add the remaining dough ingredients and combine, bring them together into a dough using your hands, if it seems too dry to come together, add a tablespoon or two more water until it does, add a little flour to your hands and the kitchen top and knead the dough for 6-7 minutes until the dough is nice and loose.
Put the dough back into the bowl, cover and set aside to rise for at least an hour until the dough has doubled, then split into four portions.
Roll out each bread thinly on a floured surface into a round or teardrop shape, melt the ghee or oil in a small pan on low heat, add the Kashmiri chilli powder, stir, turn off the heat and stir in the fresh coriander.
Cook the naan in a dry, very hot pan, turning after approximately 60-90 seconds, until it bubbles up a little and has a nice bit of colour on each side.
Brush each naan with the Kashmiri chilli and coriander oil just before serving.
Notes
If the naan does not start to bubble up quickly, ensure the pan is hotter.
