Leavened Indian flatbread (Naan)

I love Indian food. I love making Indian food even though it’s not exactly my strength. There is so many cuisines and flavours and combinations to work and experiment with! Being a South-Indian I love my rice and it’s quite rare that I make a naan or roti, but this one was so soft and pillow-y! It has my heart!

I had a friend over this weekend and I wanted to make something special for us that afternoon. I made smoked spicy yoghurt chicken skewers and a mint chutney which paired perfectly with this naan! Without further ado let’s get to it.

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Ingredients

For the dough

1 and 1/2 teaspoon yeast

1 teaspoon sugar

2 cups plain flour

1 tablespoon ghee

salt to taste

warm water as required

For the seasoning

2 tablespoons white sesame seeds

2 tablespoons white sesame seeds

2 tablespoons dried onion powder

NOTE: You can add any seasoning of your choice. I like this flavour; you can use garlic and butter, nigella seeds or carom seeds – the naan is your canvas!

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Method

  1. Add sugar and yeast to warm water, cover with a  tea towel and set aside for 10 minutes to activate.
  2. Sift the flour and salt into a clean bowl. Add the ghee and mix it in using the tips of your fingers till you have small clumps of dough.
  3. Slowly add the yeast and warm water to your dough making sure not to over-hydrate the dough. Knead till you have a smooth ball of dough. Cover with a tea towel and let the dough rise in an oiled bowl for at least 2 hours.
  4. Pro-tip: Use warm water to knead your dough. It keeps your dough soft and yields soft bread.
  5.  Once your dough has risen, turn it out onto a surface. You can knead it once more, but I prefer not to so that you get a really soft and fluffy bread. Shape small dough balls and set aside.
  6. Roll your dough out in an oval shape, sprinkle on your seasoning and roll over once to stick your seeds in place.
  7. On a heated pan fry your bread on both sides till it you see air bubbles and you see brown spots on it.
  8. Serve hot with your favourite curry! I served mine with smoked spicy yoghurt chicken skewers. Enjoy!

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