Naan, the Indian Flatbread Classic

Method

1. 1

   Activate the yeast Mix the warm water, sugar and dry yeast in a bowl. Leave it for around 10 minutes until the yeast starts to activate.

2. 2

   Make the dough Add the flour, baking powder and salt. Add the yogurt and oil, then mix everything together until you have a soft dough.

3. 3

   Knead the dough Knead the dough for around 5–10 minutes, until it becomes smooth and elastic. If it feels too sticky, add a little flour.

4. 4

   Let the dough rest Cover the bowl and leave the dough somewhere warm for around 1 hour, or until it has roughly doubled in size.

5. 5

   Prepare the filling Finely chop the fresh parsley or cilantro and garlic. Mix them with the grated cheese and set aside.

6. 6

   Divide the dough Once the dough has risen, gently knead it for a minute and divide it into 4–6 equal portions, depending on the size of naan you want.

7. 7

   Fill the naan Roll each portion into a small circle. Place some of the cheese, garlic and herb mixture in the centre, then fold the edges towards the middle to completely enclose the filling. Gently roll it out again, being careful not to let the filling escape.

8. 8

   Cook the naan Heat a heavy frying pan over high heat. Place the naan in the dry, hot pan and cook for around 2–3 minutes on each side, until puffed and lightly charred.

9. 9

   Finish Brush the hot naan with a little butter or oil and sprinkle with some extra chopped parsley or cilantro if you like.

10. 10

    Serve Serve the naan warm, ideally straight from the pan. The melted cheese, garlic and fresh herbs make it perfect alongside dal, curries, grilled meats or vegetables.