Either as a perfect curry companion or together with your favorite spread, the smell and taste of these simple flat breads will complete many of your meals.
- 10 g of fresh yeast (or ½ of 7 g sachet of dried yeast)
- 1 teaspoon runny honey
- 50 g of unsalted butter at room temperature
- 250 g white bread flour
- 1 teaspoon salt
- 3 heaped spoons natural yoghurt
- 120 ml lukewarm water
In a bowl sift the flour, add the salt and mix it shortly to combine. Make a small well in the middle of the flour and crumble the yeast (if you use dried yeast, give it into the mold), add honey and water. Mix everything slightly with a fork and set aside for 10 minutes, or until bubbles start to form.
Add soft butter and yoghurt and combine everything with your hands to form a soft and sticky dough. Add a splash of water, if you think it is necessary. Knead the dough on a flour-dusted surface for 5 minutes and then put it into a lightly floured bowl. Cover with a clean kitchen towel and leave it for 1 hour and 30 minutes at a warm place to rise. Then knead the dough again shortly with your fist and divide into 6 small balls.
By using your palms and fingers, roll out each ball to an oval shape, about 1 cm in thickness.
Put a large non-stick pan at high heat, add one naan bread portion at a time and fry (without addition of oil) for 2-3 minutes. Flip it and fry for another 2-3 minutes. Keep warm in the oven (at 100°C) while you make the remaining breads.
Brush with some melted butter and sprinkle with some nigella seeds and salt, if desired.
Recipe adapted from Jamie Oliver.