Naan breads are a great accompaniment to curries and spicy dishes, and they're easy to make. We cooked the breads directly on the AGA simmering plate, but you can also use a frying pan on the boiling plate or high induction.
Makes 8
450g strong plain flour
1 tsp salt
½ tsp baking powder
3 tsp sugar
2 tsp nigella seeds
7g sachet fast-action yeast
200g water
120g natural yogurt
olive oil
Preparation Time: 10 minutes + 1 hour proving time. Cooking Time: 10 minutes
1. Place the flour, salt, baking powder, sugar, nigella seeds and yeast in a large bowl or stand mixer bowl and stir well.
2. Make a well in the centre, then add the water, and yogurt. Mix until it comes together.
3. Knead until the dough is smooth; about 10 minutes by hand on a floured surface or 5 minutes in a mixer with a dough hook.
4. Tip onto a lightly floured work surface and shape the dough into a ball.
5. Place the dough in an oiled bowl, cover with cling film or a damp tea-towel and leave to prove for about an hour in a warm place until doubled in size.
6. Once the dough is risen, divide into 8 equal pieces, roll or stretch each one into a rough triangle shape.
7. Cook the bread directly on the simmering plate, with the lid down for a few minutes either side. You can cook 2 at a time. Wrap in foil to keep soft and set aside whilst you cook the remaining breads.
8. Serve with your favourite curry or top with tikka chicken or spicy vegetables.
