This recipe serves 4-5 and produces fluffy, great tasting naan bread. It takes around 6 hours for the dough to be ready so prepare in advance! This recipe also doubles up well if you need more.
You can make this using regular bread dough also. Use 7g of instant yeast instead of the starter, you may also need to add more water to create the right consistency, use your best judgement.
Measure out your starter, flour, salt and yoghurt and add to your mixing bowl. Add sugar if you want at this stage however it's not necessary for this recipe.
Measure your butter and coriander seeds and add to the pan. Other options are nigella seeds/cumin seeds. You can create a mix depending on your preference.
Heat for a few minutes, max 5mims. You want to release the flavours into the butter without anything burning. Afterwards add to your flour mix. Also add the water!
Now mix everything together and knead the dough with a dough hook for 2-5mins. I used to think this was cheating, with dough made by hand being superior. However the mixer kneads perfectly and quickly
However they're a big investment. If making this recipe by hand I recommend mixing the dough with a wooden spoon until it forms together. After knead on a floured surface for 5-10mins.
If lazy and don't want to clean up so much after, you can knead the dough in the bowl against the side. The bowl needs enough room and you use a creaming motion (as if you were making frosting).
Here's beautifully kneaded dough! See how the gluten has stretched out with lots of fibres? That's what you're aiming for. If hand kneading it may seem impossible but you'll get there eventually!
Use an oiled spatula (I used olive but any is fine) to scoop all the dough out from the bowl. While holding the dough oil the bowl and roll the dough back in so it's covered.
Leave to rest in a warm place for 3-4 hours. As climates are so different waiting till the dough has doubled in size is the best indicator of how long to leave it for. Sourdough is a slow riser!
Now you want to knock it back. My preferred technique is to fold the edges over into itself repeatedly. This stage helps to trap air inside the dough.
Now to separate each naan! I weighed the dough to get equal portions or just guess. Roll balls in flour as well as your hands to stop sticking. Leave spaced out on a surface covered for 2/3hrs.
Mmmm puffy bread dough, a sign that this recipe is working and we're ready for the next step!
Now roll each naan on a floured surface very GENTLY. You want them to be 1cm thick. You can roll 2, start cooking them then roll the rest. Note this recipe doesn't fry them in oil!
You want a nice and hot frying pan before you add the naans. Wait a few mins before flipping (see it goes nicely brown) then cook the otherwise. You can prod the cooked side down to help with rising.
Create a bread basket with a bowl, tea towel and kitchen towel to keep your naans nice and warm while the rest cook. It also looks good to serve your delicious homemade naans from it.
I hope you enjoyed my first ever snapguide! If anything's unclear let me know in the comments. I will eventually write a guide to growing and maintaining a sourdough starter, bear with me.
- 250.0g Strong white flour
- 150.0g Starter
- 100.0ml Warm water
- 1.0Tbsp Plain yogurt
- 2.0tsp Corriander seeds (or other prefered spice)
- 25.0g Butter
- 1.0tsp Salt
- 1.0tsp Sugar (optional)