Naan Bread

29/08/2012 19:40

These are delicious served along side your curry.
Makes 3

500g / 1lb 2oz strong White flour, plus extra for dusting
1 1/2 tsp Salt
15g / 1/2 oz Yeast
2 tsp Nigella seeds (black onion seeds)
Olive oil-for frying
Water to mix

Put the flour, salt & yeast into a bowl and add enough water to make a soft dough. Knead well until the dough is smooth. Push the nigella seeds into the dough and knead the dough again until the seeds are incorporated. Place on a tray and cover with a piece of cling film, leave to rise for 1 hour.

Divide the dough into three. Use a rolling pin to flatten the pieces of
dough and roll into a teardrop shape, leave to rest for futher 5 minutes. Heat the frying pan to a medium heat, add a little olive oil and fry each naan until golden brown on both sides, cool slighty before serving.