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Leith's Naan Bread
Ingredients
- 500g strong white flour
- 1 sachet easy-blend yeast
- 2 teaspoons Kalonji seeds
- Salt
- Half a teaspoon of baking powder
- 1 egg, beaten
- 2 tablespoons sunflower oil
- 200ml Greek yoghurt
- 150ml warm semi-skinned milk
- Oil for brushing
Method
- Sieve into a large bowl the flour and add the yeast, Kalonji, salt to taste and the baking powder.
- In a separate bowl combine the egg, oil, yoghurt and 140ml of the milk.
- Gradually add to the flour and mix to a soft dough.
- Add the remaining milk if the dough appears dry.
- Knead for 5 minutes until smooth and elastic.
- Cover and put in a warm place until it doubles in size.
- Pre-heat your oven to 220C/425F. Place a roasting tin in the base of the oven half-filled with hot water.
- Punch down dough and divide into 10 portions.
- Form each portion into the shape of a Naan bread and place onto an oiled baking tray.
- Brush the surface of the dough with oil.
- Bake in the top of an oven for 7 minutes then turn over and bake for another 5 minutes.
- Remove from the oven and keep warm.
- If cooking in batches the uncooked dough should be kept covered. Refill the roasting tin with boiling water as/if necessary.
