Spicy 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, add one or two more tablespoons of water until it comes together. Add a little flour to your hands and the kitchen surface and knead the dough for 6-7 minutes until it 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 in size, 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 by adding it to a dry, very hot pan and cook for approximately 60-90 seconds on each side until it bubbles up a little and has a nice color on each side.
To finish, brush each naan with the Kashmiri chilli and coriander oil just before serving.
Tips
If the naan doesn’t start to bubble up quickly, the pan needs to be hotter.
