Ingredients
- 3.5 gr. dried yeast
- 1 teaspoon runny honey
- 45 gr. ghee , or unsalted butter
- 250 gr. strong white bread flour , plus extra for dusting
- 3 heaped tablespoons low-fat natural yoghurt
- 1 tablespoon nigella seeds
Method
- Combine the yeast, honey and 125 ml of lukewarm water in a bowl, then set aside for 5′, or until starting to bubble.
- Melt the ghee in a small pan over a low heat.
- Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
- Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork.
- Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands, it should be soft and sticky, so add a splash more water, if you think it needs it.
- Knead the dough on a flour-dusted surface for around 5′, or until smooth, then place into a lightly floured bowl.
- Cover with a clean tea towel and leave in a warm place for 90′, or until doubled in size.
- Once risen, knock back the dough with your fist, then divide into 6 balls.
- Roll each portion into an oval shape, roughly 1½cm thick.
- Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 – 6′, or until cooked through, turning halfway.
- Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt.
- Keep warm in the oven while you make the remaining breads.