I am always trying to make a better naan-type bread at home, but it really isn’t easy because you cannot generate the heat that comes from a proper tandoor.
It is important to use yeast as a raising agent. I’ve tried recipes that use baking powder, but they just aren’t right.
This recipe used dried yeast.
300g white self-raising flour
150g tub of plain yoghurt (not set)
a teaspoon of salt
2 tablespoons of sunflower oil
2 teaspoons of kalonji seeds
2 teaspoons of dried yeast
2 teaspoons of sugar
130ml warm milk
You add the yeast and sugar to the milk and stir. After about 15-20 minutes it will froth up as the yeast becomes activated.
Add this to the flour and mix in, adding the yoghurt, salt, oil and kalonji seeds. Knead on a floured surface until the dough becomes silky and pliable. Add more flour if necessary if the dough seems too sticky.
Put in a clean bowl and cover. Leave in a warm place until the dough has doubled in size.
Preheat a large frying pan or flat griddle/plancha.
Divide the dough into four and roll out into thin oval shapes.
Cook each bread on both sides for a few minutes each. They should bubble up while cooking.
Spread a little melted ghee or butter over the breads and keep them warm in a foil parcel in the oven until required, but use them quickly. In other words, make sure that your curry is ready to eat while you are cooking the breads.
I served a nice lamb shank and spinach curry with the breads.