- 1.5 Cups (12 oz) warm water
- 1 tsp active dry yeast
- 3.5 Cups (476 g) strong white bread flour
- 1.5 tsp salt
- 1/2 tsp sugar
- 1 Tbsp Nigella seeds
- 1 Tbsp cumin seeds
- 1 bulb of garlic
- 4 Tbsp room temp butter
Sprinkle your yeast and sugar into the warm water and let sit for 5 minutes to activate.
|It should look something like this after 5 minutes. Nice and foamy on top.|
Next, add half your flour and salt and mix. Add your Nigella seeds and cumin seeds (both available at most supermarkets in the UK, definitely online in the US). Add the rest of your flour and begin kneading the dough for about 5-7 minutes, or until the dough is really smooth and elastic. Transfer your dough to an oiled medium sized bowl and cover with cling film. Set in a warmish place, I suggest the counter top nearest your oven.
Let the dough sit for a good 2 hours. In the meantime, turn your oven on to 200, and drizzle a little olive oil over your garlic bulb in a pie dish. Roast the garlic for around 30 minutes, or until a fork easily sinks into the garlic.
After your garlic has roasted, and your house WILL smell amazing, let it cool. Once cooled squeeze the garlic from it's skins into a small bowl and mix and mash it with the room temp butter. Set aside.
Once the dough has risen the full two hours, it should look something like this.
Preheat your oven to 230. Now divide your dough into 4 equal parts. Flatten and shape the dough into 4 naan shapes. Gently poke your fingers into the dough to create dimples on the surface. Place on ungreased cookie sheets.
Bake for 10 minutes.
Brush your garlic butter on the tops of baked bread and grill for 3-5 minutes. Eat warm and smile.
Naan bread is super versatile, too. I like to make pizza with left overs the next day. It's also good with scrambled eggs for breakfast, and torn up to dip into hummus. As with most things, home made naan bread knocks the socks off store bought.
Recipe adapted from Eat, Run, Live.