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Naan Bread

Naan breads at home without a tandoor
Prep Time20 mins
Cook Time4 mins
Resting time2 hrs
Total Time2 hrs 24 mins
Course: Side Dish
Cuisine: Indian
Keyword: shwama
Servings: 4 Breads

Equipment

  • Tawwa (or iron skillet)

Ingredients

Wet Mix

  • 100 ml Milk
  • 1 Egg Medium or large
  • 1 ½ tbsp Caster Sugar
  • 1 tbsp Oil

Dry Mix

  • 280 g SR Flour
  • 1 tsp Baking Powder
  • ½ tsp salt
  • ½ tsp Nigella Seed Onion Seed

To serve

  • Ghee

Instructions

Prep the dough

  • Add the egg, caster sugar and oil to the milk and mix well. Warm in the microwave, 30 seconds on high. Leave for the caster sugar to dissolve
  • In a medium sized bowl add the flour, baking powder, salt and black seeds. Mix well
  • Clean and dry a kitchen surface to work the dough on
  • Add the warm wet mix to the dry and mix with a fork. Finish off the mixing of the dough with one hand. Its sticky!
  • Add some oil to the dry work surface and spread using your clean hand. Scrape as much of the dough onto the surface as possible and knead with your oiled hand. Switch hands as the dough gets elasticy to "clean" your doughie hand. Add more oil to the surface/hand as required. The more kneading the lighter the breads
  • Add some oil to the bottom of the cleanish bowl, wet cloth the top, and leave the dough to rest

Fire the breads

  • Cut the dough into 4 lumps, flour a clean, dry work surface and roll your dough to a rough circle.
  • Heat the tawwa over a high heat
  • Wet the top of the flattened dough, pick up and drop wet side down to the tawwa. Once it starts to bubble, turn and hold the tawwa upside down and circle to crisp the bubbles on the bread
  • Scrape off using a metal spatula and serve with a little melted ghee

Notes

Ghee makes it awesome!
If your breads peal away when inverted you may have cooked for to long on the bottom.
Originally found on Latifs Inspired here