• (Food Network / Far Flung with Gary Mehigan)

Flatbreads are simple to make, but delicious.

Makes
6

Preparation

20min

Cooking

15min

Skill level

Easy
By
Average: 2.9 (23 votes)
Yum

Ingredients

  • 3 cups (450 g) plain flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup (250 ml) warm water
  • ⅓ cup (95 g) plain yoghurt
  • 1½ tsp yeast
  • ½ tsp baking powder
  • 2 tbsp vegetable oil, plus extra to grease bench
  • ¼ cup (60 g) melted ghee
  • ½ tsp nigella seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Dough rising time: 30-45 minutes

Place the flour, sugar and salt into a large bowl and stir to combine. 

Mix the warm water and yogurt together in a jug, then add the yeast and stir to combine.

Make a well in the flour and add the wet ingredients and the baking power. Stir to incorporate the ingredients into a soft, sticky dough.

Remove from the bowl onto a floured board and knead until smooth - the dough doesn’t need a lot of work. Place a dash of oil into the bowl and return the dough, smooth side up, cover with cling wrap and leave in a warm place for 30-45 minutes.

Heat oven to 160°C and place 2 trays in the oven to heat.

Lift the dough gently from the bowl onto an oiled bench and cut into 6 wedges. Gently pat and stretch the dough into triangles, 4-5mm thick, and sprinkle with nigella seeds.

Heat a wide pan over medium heat. Place the piece of bread into the hot pan and cook on each side for about a minute, then add a teaspoon of ghee and brush over the naan in the pan. Cook until golden brown spots appear and the naan is cooked through.

As each naan is cooked, transfer to a hot tray, and keep warm in oven while cooking remaining breads in batches.

Serve brushed with a little more ghee.

 

These go well with Gary's lamb curry or make smaller nann to serve with his vegetable tiffin