Flatbreads are simple to make, but delicious.
- 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
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.
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.