Naan bread
The perfect partner to that Friday night (any night) curry
Brought to you by: Mortons Flour
Milling since 1835 Mortons Flour, part of Andrews Flour Mills since the early 1990s, are a Northern Irish household name.
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Serves
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Ingredients
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Method
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Step 1
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Step 2
Sift flour and salt three times into a large bowl. Add the yeast mixture, half of the ghee and all the yogurt.
Step 3
Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
Step 4
Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
Step 5
Punch down dough then knead for 5 minutes.
Step 6
Divide dough into 6 pieces. Roll each piece out into 20cm round naans, then place on a baking tray (covered with foil and greased).
Step 7
Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji.
Step 8
Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
