Naan bread
Meals
Cause your own Indian flatbreads at home and you'll to never return to getting them. Tasty eaten warm, these naans are ideal presented with your number one curry
Cooking Ingredients
1x 7g sachet dried yeast
2 tsp brilliant caster sugar
300g solid white bread flour, in addition to extra for tidying
½ tsp baking powder
25g margarine or ghee, liquefied, in addition to additional 2-3 tbsp for the plate and brushing
150ml normal yogurt
1 tbsp nigella seeds
Cooking Direction
Stage 1
Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until foamy. In a bigger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Combine as one then make a well in the middle in which to pour the dissolved margarine, yogurt, nigella seeds and yeast combination. Mix well, then, at that point, begin to unite the combination with your hands. On the off chance that it's exceptionally wet add a spoonful of flour however assuming it's dry add a sprinkle all the more warm water. It ought to be an exceptionally delicate batter however not so wet that it won't meet up into a ball.
Stage 2
At the point when you're content with the consistency, begin working, first in the bowl, then move the combination onto a very much floured surface and keep on massaging for 10 mins or until smooth and flexible yet delicate. Margarine a huge bowl, then, at that point, shape the mixture into a ball and spot in the pre-arranged bowl. Cover and leave in a warm spot for around 1 hr or until multiplied in size.
Stage 3
Partition the mixture into six balls and put them on a baking plate tidied with flour, then cover the plate with a sodden tea towel. Heat an enormous non-stick skillet over a high intensity. Take one of the chunks of mixture and carry it out to frame a tear shape that is roughly 21cm long and around 13cm at the vastest part. At the point when the skillet is extremely hot, painstakingly lay the naan bread into it. Allow it to evaporate fry and puff for around 3 mins, then, at that point, turn over and cook on the opposite side for another 3-4 mins or until cooked through and scorched in patches.
Stage 4
Heat the stove to its most reduced setting and placed the cooked naan bread on a baking sheet. Brush with just the right amount of softened margarine and cover with foil. Keep warm in the broiler and layer up the cooked naans one on top of one another as you make them, brushing every one with liquefied margarine or ghee as you go. Serve warm with curry or plunges.