5 ml active dry yeast
15 ml sugar
180 ml strong lukewarm water
450 g cake flour (plus more for rolling out)
7.5 ml salt
2.5 ml baking powder
45 ml plain yoghurt
30 ml sunflower or canola oil
10 ml fennel seeds
5 ml cumin or nigella seeds
some extra water for kneading (about 90 - 125 ml)
melted butter for brushing
coarse salt for sprinkling
Place the yeast and 5 ml of the sugar in a small glass
bowl. Add the lukewarm water and allow to stand in a
warm place until frothy on the surface, about 15
Meanwhile sift the flour, salt, remaining sugar and
baking powder into a large bowl.
When the yeast is frothy, add the yogurt and oil and
Add the yeast mixture to the dry ingredients then add
the seeds. Stir gently with a fork to combine dry and
liquid ingredients then continue to mix by hand. If the
mixture feels firm and dry, add small amounts of
water until you have a soft, sticky dough.
Now knead-pull-fold the mixture on a lightly floured
surface, adding small amounts of water if required, to
get a soft dough. At first the mixture will be sticky but
continue pulling, folding and kneading the mixture
until it transforms into a beautifully soft, pliable dough
that is no longer sticking to your hands. When you can
stretch the dough a little without it breaking apart,
stop kneading and form it into a smooth ball.
Place the dough ball in an oiled dish and cover the
dish with plastic wrap. Let it sit in a warm place for 2
to 4 hours or until doubled in size.
Now, on a wooden board, knock the dough down and
fashion it into a long sausage shape then cut the
\'sausage\' into 12 equal portions.
Using a floured rolling pin and board, thinly roll out a
piece of dough out. The dough should not be thicker
than half centimetre to ensure that it cooks right
Now heat a non-stick skillet as hot as possible. The
skillet should be smooth-surfaced and have a lid that
fits well. Have ready a bowl of tap water.
Now slightly dampen your hands in the water and pick
up the Naan. Lightly slap it from one hand to the other
to dampen it. Lay it in the skillet and cover it with a lid.
The dough will start to make large bubbles on top
after a minute or so and will become browned and
crisp at the bottom. Cook the Naan for a further
minute or so until the top feels dry and it\'s cooked
through. If you are unsure, place the Naan now
directly onto a rack of a very hot oven for a few
minutes or until cooked through to your liking.
When cooked to your your liking, brush the Naan with
butter and sprinkle with a little coarse salt. Place it in
a basket or a dish lined with a clean tea towel and
cover it with the towel.
Repeat the process with the rest of the dough until
you have cooked all the Naans.
Serve still warm.