- 50g butter
- 500g strong white flour
- 2 tsp dried quick yeast
- 1 tsp sugar
- 2 tsp black onion seeds (optional)
- 100ml Court Lodge Bio Pouring Yogurt
Prep: 15 mins + rising | Cook: 10 mins
Thank you to Carolyn at Court Lodge for sharing her delicious recipe.
1. Heat the butter in a small pan for a few mins till melted, then set aside to cool slightly. In a large bowl, whisk together the flour, yeast, sugar, salt and onion seeds (if you're using them). Add 200ml lukewarm water (the temperature of your hand is perfect), the Court Lodge Bio Pouring Yogurt and the melted butter. Gently work together with your hands till the mixture forms a rough dough. Cover the bowl with a clean tea towel and set aside somewhere warm till it has doubled in size – normally about 1 hr.
2. Tip the risen dough out of the bowl and knead it for a few mins till it becomes smooth and elastic. Divide into 6 pieces, then pat and flatten them into rough ovals.
3. Warm a large, dry frying pan till smoking hot. When the pan is hot, carefully add 1 naan bread to the pan (or more, if there’s space). Cook the naan for 2-3 mins, then flip over and fry for another 2-3 mins, till slightly charred and bubbly. Slide the cooked naan onto a plate and wrap in a clean tea towel while you repeat with the rest of the dough. Serve the naan breads warm.
4. Oven Ready
If you want to speed things up, you can cook all 6 naans at once in the oven. Preheat your oven to 240°C/Fan 220°C/Gas 9. Pop 1 large or 2-3 smaller baking trays into the oven to warm up. Divide the dough and pat it into flat ovals, then place them on the baking trays. Slide into the oven to cook for 6-8 mins, till puffed up and golden.