We must say, we were hesitant to try making our own naan breads; you see, all the recipes normally included yoghurt. We were worried that vegan yoghurt wouldn't quite cut it – boy we were wrong! These naan bread, adapted from this recipe, turned out just as good as any naan we’ve had before. Amy's advice is do not take your eye off them when cooking, as they burn easily!
This recipe makes 3 small naans, you could double the recipe for three large or six small ones (this size suited two of us fine!)
1 cup plain flour 1 heaped tbsp granulated sugar ½ tsp yeast
½ tsp salt 1 tsp Nigella seeds 1 ½ tbsp Alpro Greek Plain Yoghurt (or just Alpro plain yoghurt)
1 tbsp olive oil
3/8 cup of warm water (or just under half a cup)
To make a garlic naan (optional)
3 cloves garlic
1 tbsp oil/ butter
In a bowl, mix together the dry ingredients: flour, sugar, yeast, salt and Nigella seeds.
In a separate bowl, whisk together the yoghurt, oil and water.
Thoroughly combine the two mixtures with a fork (don’t do what I did and use a whisk, it’ll end badly!)
Once the mixture has formed a wet, sticky dough, knead it into a stick ball and place in a lightly-greased bowl. Place it in a warm area for 1 – 1 ½ hours to prove.
After at least an hour, remove the dough from the bowl and separate into three equal pieces. Roll each one into a circle.
Heat a frying pan on a high heat, you don’t need any oil but be careful! Place one of your naans on the frying pan and wait until you can see bubbles on the top. Turn it onto the other side and cook for a few minutes more. Repeat with the rest of your naan breads.
Serve with a mixture of oil and minced garlic – or another topping of your choice (show us in the comments what you decided to make) and enjoy with a spicy curry – we suggest our Tikka Masala recipe!
Serve warm and enjoy.