Naan (Yeasted)
This yeasted naan gives you soft, puffy flatbreads from a handful of pantry ingredients and a standard home oven. Yoghurt and a little milk keep the crumb tender, while baking powder adds lift on top of the yeast. A pinch of nigella seeds gives each bread a faint oniony bite. The unusual knuckle-pressing kneading method is easy to manage with a sticky dough, and the whole batch takes under an hour and a half.
Instructions
Heat the oven to 140°C/275°F/Gas 1. Stir the yeast into 1 tablespoon of warm water in a small bowl, add the sugar, and leave it somewhere warm for 5 minutes. It is ready when a layer of froth covers the surface.
Mix the flour, nigella seeds, salt and baking powder in a large bowl. Stir in the oil, yoghurt and milk, then add the frothy yeast mixture and stir until a dough forms.
Knead the dough by making a fist, wetting your knuckles with a little water, and pressing them into the dough over and over. Keep going for about 10 minutes, until the dough is soft and pliable. Rest it for 10 minutes, then knead for another 5 minutes.
Put the dough in a mixing bowl, cover it with cling film, and leave it in a warm place for 20 to 30 minutes to rise.
Divide the dough into four balls and set them on a floured surface. Roll each one into a long oval about 0.5 cm (¼ inch) thick.
Lay the ovals on a greased baking tray and bake in the centre of the oven for 10 to 15 minutes. They are done when they have puffed up slightly. Serve straight from the oven.
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