Description
Soft, buttery and lightly sweet, this homemade naan has a tender crumb with a lovely fennel seed flavour running through it. The mixed seeds on top add a little crunch, while a final cover with a damp cloth keeps the naan beautifully soft.
Ingredients
Units
Scale
- 4 1/2 cups - 560 g all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 1/4 cup full cream milk powder
- 3 1/4 teaspoons - 10 g instant dry yeast
- 1 tbsp fennel seeds
- 1 extra-large egg
- 1/4 cup melted butter
- 1/2 cup plain yogurt
- 3/4 cup lukewarm water
- 2 tbsp milk, for brushing
- 2 tbsp mixed seeds, such as poppy, sesame and fennel seeds
Instructions
- In a large mixing bowl, combine 560 g all-purpose flour, 1 tsp salt, 2 tbsp sugar, 1/4 cup full cream milk powder, 10 g instant dry yeast and 1 tbsp fennel seeds.
- In another bowl, whisk 1 extra-large egg, 1/4 cup melted butter, 1/2 cup plain yogurt and 3/4 cup lukewarm water until combined.
- Pour the wet mixture into the dry ingredients and mix until you have a soft dough. If the dough feels unusually dry, add 1 tbsp water at a time until it comes together. You want a soft, slightly tacky dough, not a stiff one.
- Turn the dough onto a lightly floured surface and knead for 5 to 10 minutes, until it feels smooth and elastic. Place the dough in a large, lightly oiled bowl, turn it once so the surface is lightly coated, then cover and leave it in a warm, draught-free spot for about 30 minutes, or until doubled in size.
- Knock the dough down gently, then knead it for another minute or two until smooth. Divide the dough into 3 equal pieces and roll each piece into a ball.
- Flatten each dough ball into a round roughly 23 cm in diameter. Place each one into a lightly greased and floured 23 cm round baking pan. If you only have one pan, bake the naan one at a time rather than trying to squeeze all three into the same pan.
- Cover the naan loosely and leave to rise for another 20 minutes.
- Brush the risen naan with 2 tbsp milk, dividing it between the three, then sprinkle with 2 tbsp mixed seeds, using a little on each naan.
- Bake at 350⁰F (180⁰C) for about 20 minutes, or until puffed and lightly browned. If you’re baking them one at a time, keep the remaining dough covered while each naan bakes.
- Remove the naan from the oven and immediately cover it with a clean damp cloth. Leave it covered for a few minutes to help retain that lovely softness.
Notes
Prepared, tried, and tested by Umarah
