Soft Stovetop Naan
Soft curry house style naan with a tender centre, raised bubbles and dark golden patches, cooked in a heavy frying pan without a tandoor.
Ingredients
- 450 g plain white flour plus up to 25g extra for dusting
- 7 g fast action dried yeast
- 15 g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 160 ml whole milk warmed to approximately 35°C
- 150 g full fat Greek yoghurt at room temperature
- 1 medium egg at room temperature
- 1 tablespoon neutral vegetable oil plus extra for the bowl
- 35 g melted ghee or butter for brushing
- 2 tablespoons finely chopped fresh coriander optional
- 1 teaspoon nigella seeds optional
Instructions
- Stir the warm milk, sugar and yeast together in a jug. Leave for 5 to 10 minutes, until a light foam appears.
- Whisk the yoghurt, egg and vegetable oil in a large bowl. Pour in the yeast mixture and stir until evenly combined.
- Mix 450g flour, the baking powder and salt in a separate bowl. Add to the wet ingredients and stir until a soft, rough dough forms.
- Knead by hand for 8 to 10 minutes, or with a dough hook for 6 minutes. The dough should become smoother while remaining lightly tacky. Add the reserved flour a tablespoon at a time only if it remains unmanageably wet.
- Place in a lightly oiled bowl, cover and prove in a warm place for 60 to 90 minutes, until nearly doubled.
- Turn the dough onto a lightly floured surface and divide it into 6 equal pieces. Shape them into balls, cover and rest for 20 minutes.
- Heat a heavy frying pan, cast iron skillet or tawa over medium high heat for 5 minutes. Roll one dough ball into a thin oval approximately 3mm thick. Press in optional coriander or nigella seeds, then brush the underside lightly with water.
- Place the wet side against the dry pan. Cook for 60 to 90 seconds, until bubbles rise and the base develops dark golden patches. Turn and cook for another 45 to 60 seconds, until coloured and cooked through.
- Transfer to a plate, brush with melted ghee and cover loosely with a clean tea towel. Repeat with the remaining dough, adjusting the heat if the pan begins smoking heavily.
Notes
Warm milk should feel comfortable on the inside of your wrist. Hot milk can damage the yeast. The exact first proving time depends on room temperature, so judge the rise as well as the clock. Plain flour gives a softer naan. Strong white bread flour creates slightly more chew and may require a small extra splash of milk. For garlic naan, mix two finely grated garlic cloves and one tablespoon chopped coriander into the melted ghee. Do not invert a non stick pan over a flame. This recipe cooks both sides safely against the pan.
Nutrition
Calories: 606kcalCarbohydrates: 94gProtein: 19gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 70mgSodium: 737mgPotassium: 216mgFiber: 4gSugar: 8gVitamin A: 161IUVitamin C: 0.1mgCalcium: 177mgIron: 6mg
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