A home-made soft and puffy Indian style naan flatbread. A great side dish you can pair with just about anything from curries, dips and more!
Equipment
- 1 Medium size bowl
- 1 Cast iron skillet or tawa
- 1 Rolling Pin
- Measuring cups
Ingredients
- 2 1/2 cups cake wheat flour
- 1 cup luke warm water
- 1 tbsp sugar
- 1 tbsp dry yeast
- 2 tbsp olive oil
Optional
- 1 tsp cumin seeds
- 1 tbsp fennel seeds
Garlic and Oil Topping
- 5 garlic cloves (minced)
- 5 tbsp olive oil
- 1/2 tsp salt
- parsley (garnish)
- chilli flakes (garnish)
Instructions
- Start by combining flour, sugar, dry yeast, cumin seeds, and fennel seeds in a large mixing bowl.
- Pour in the olive oil, then gradually add lukewarm water. Mix lightly with your hands or a spatula until the dough begins to form.
- Knead the dough for 5–7 minutes until it becomes smooth and elastic.
- Brush the surface of the dough with olive oil to prevent it from drying out. Cover the bowl with a clean kitchen cloth and leave it in a warm place for at least 1 hour.
- After the dough has risen, punch it down gently to release excess air. Divide it into 8 equal pieces.
- Using a rolling pin, shape each piece into a round disc, about 1/4-inch thick.
- Heat a cast-iron skillet or tawa on medium heat. Place each naan on the skillet and cook until small bubbles form on the surface. Flip and cook the other side until golden brown spots appear.
- While still warm, brush each naan with a mixture of crushed garlic and olive oil.
Notes
1. Dust all-purpose flour on a non-sticky surface such as your kitchen table
to avoid the bread from sticking to one another after the dough has
been rolled out. 2. Place toasted bread in a container and cover with a tea cloth to keep the
bread soft and prevent from drying out.
to avoid the bread from sticking to one another after the dough has
been rolled out. 2. Place toasted bread in a container and cover with a tea cloth to keep the
bread soft and prevent from drying out.