On-the-spot Naan Bread

Everyone loves pillowy soft naan bread; but it's not something we think of making at home. We tend to think that making any type of bread takes too much time and effort. This recipe will change your mind!
I call them 'On-the-spot' because you can quickly make the decision to whip these up when a curry is already cooking. They take less time to cook than rice and they are absolutely scrumptious. Naan is an ideal accompaniment to our Kerala coconut prawn curry or Lamb and cashew nut curry.
If you happen to have leftovers, the naan are delicious toasted for breakfast, spread with butter and jam. They also freeze well.

Ingredients:

300 g (2 cups) 00 or plain flour
1 tsp baking powder
½ tsp bicarb soda
½ tsp fine sea salt
30 g unsalted butter, melted
Generous tsp honey
120 g (8 Tbsp) full-cream Greek yoghurt
90–125 mL water
Nigella seeds, for sprinkling
Extra melted butter, for brushing

Directions:

  1. Heat your oven to its highest fan-forced temperature and place two baking sheets on the two top shelves so they heat up as well.

  2. Combine the dry ingredients in a large bowl. Whisk together the melted butter, honey, yoghurt and 90 mL of the water.

  3. Make a well in the dry ingredients, add the wet ingredients and quickly bring the dough together with your hands, adding a little more of the water if needed.

  4. Knead lightly on a floured bench until smooth — less than a minute.

  5. Cut the dough into six pieces and roll out into a tear-drop shape, about ¾ cm thick.

  6. Press the nigella seeds into each piece of dough.

  7. Using oven mits, remove the now very hot baking sheets from the oven and quickly place the naans on each. Return to the oven and cook for 3–5 minutes until they are beautifully puffed and have little brown spots on top. If you check the oven at 3 minutes, you might like to swap the trays around so they brown more evenly.

  8. Remove from the oven and brush with extra melted butter. Eat as soon as you can!

Tips:

Recipe developed by award-winning cook and food writer Andrea Ball.