This is a basic naan bread recipe too which you can add different flavourings like chopped garlic, chopped coriander leaves, nigella (onion) seeds, or whatever you like! This recipe will make four pitta bread sized naan breads, or two large ones.
- 200 g plain white bread flour
- 1 tsp dried bread yeast
- 1 tsp Demerara sugar
- 1 tsp of baking powder
- ½ tsp salt
- 2 tbsps soya milk
- 2 tbsps plain live soya yoghurt
- 1 tbsp luke warm water
1 handful of chopped coriander leaves / 2 cloves of garlic finely chopped/ 1 tsp nigella seeds.
Put the dried yeast, sugar and luke warm water into a glass and leave in a warm place for 5-10 minutes until froth starts to appear on the top of the mixture.
- Put the flour baking powder and salt into a large bowl and mix well.
- Add the frothy yeast mixture, yoghurt and milk to the flour and stir until the mixture has bound together.
- Turn the mixture out onto a floured surface and knead for 5-6 minutes until the dough is elastic.
- Put the dough back into the mixing bowl and cover either with a plastic bag or damp tea towel and leave for 15-20 minutes in a warm place for the dough to rise.
- After the dough has risen add any of the optional ingredients to the dough and knead again until they are mixed in evenly.
- Divide the dough into 4 equal balls and roll out until about the size of a pitta bread. Do not roll out the mixture too thin or the naan breads will dry out and go crispy.
- Lightly oil a baking tray and grill each of the naan breads until a hot grill until they go light brown, turning once so each side is browned. This only takes about 3 minutes per side so you need to keep a careful eye out so they do not burn!