I do get a bit irked when people refer to these Indian flat breads as “Naan bread”. Naan implies it is a flat bread and there is no need to say naan bread, just as there is no need to say chai tea or roti bread.
Normally naan is baked in a tandoor (clay pot oven) but my recipe has been adapted for regular oven. Pizza stone or pizza steel works well but I had neither so just used baking trays.
This is a recipe that requires time for proving so allow yourself enough time.
350g all-purpose flour
1tbsp butter, melted
10g instant yeast
1tsp baking powder
75g natural unsweetened yoghurt
60 -75ml milk
Couple of tablespoons of warm water
Salt to taste
Nigella seeds, garlic flakes to sprinkle
Melted butter to brush on cooked naan
Sieve flour with salt and baking powder. Rub in the melted butter. Dissolve yeast in warm water. Add yeast, yoghurt and milk to make a dough. Knead for 5-6 minutes. I used the stand mixer for the kneading process.
Grease a bowl and place dough ball in the bowl. Cover with a damp muslin cloth and leave to rise until double in size. This can take a two to three hours.
Preheat oven to 235 degrees Celsius. Place two large baking trays in the oven so they are pre heated too.
Divide the dough into 6 equal portions. Work one at a time while you keep the rest covered to prevent drying out. Generously dust a work bench with flour and using your palm and knuckles shape each dough into a tear shaped naan. Place shaped naan on the back of the preheated oven tray. Sprinkle with nigella seeds or garlic flakes. Repeat with remaining dough.
Place in oven for 8-10 minutes. Brush with melted butter and serve immediately. I served mine with dhal makhani.