Serves 10
Directions
- 1Start with very warm tap water, then add yeast, sugar, and salt.
- 2Mix well and leave for 20 minutes until frothy.
- 3In a separate bowl, combine strong white bread flour, milk powder, and kalonji seeds.
- 4Mix the dry ingredients together.
- 5When the yeast mix is ready, pour it into the dry ingredients.
- 6Knead until a smooth dough forms (using a mixer or by hand).
- 7Turn the dough out, bring it together, and shape it into a neat dough ball.
- 8Place the dough back in the mixing bowl, cover, and leave for a couple of hours to overproof until bubbly and floppy.
- 9Turn the risen dough out, knead gently again, and divide it into 10 dough balls (about 85 grams each).
- 10Roll out the dough balls into desired shapes (ovals, rounds, etc.).
- 11Slap the rolled naan onto a warm tawa (no oil needed).
- 12Once small bubbles appear on one side, flip the naan over.
- 13Let the second side catch some color and puff up a touch.
Ingredients
- 360 mils very warm tap water
- 10 grams yeast
- 20 grams sugar
- 10 grams salt
- 500 grams strong white bread flour
- 40 grams milk powder
- 1 teaspoon kalonji seeds
Equipment
mixerbowltawa
Tips
- Overproof the dough for a bubbly and floppy texture, as different rules apply compared to sandwich bread.
- You can cook the top side under a grill for a 'tandoor' finish.
- No oil is needed when cooking on the tawa.
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