Naan bread

A guest recipe by Mortons Flour

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Preparation time:: 20 mins + 1hr 40 mins resting time
Cooking time:: 12 mins

The perfect partner to that Friday night (any night) curry.

Method

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

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Milling since 1835 Mortons Flour, part of Andrews Flour Mills since the early 1990s, are a Northern Irish household name.

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