Nigella seed naans recipe

Ingredients

• 1 x 7g sachet fast-action dried yeast

• 1 tsp caster sugar

• 250g strong white flour, plus extra for dusting

• 1 tsp salt

• 3 tbsp natural yogurt

• 2 tbsp unsalted butter, melted

vegetable oil, for greasing

• 1 tsp nigella seeds

chilli oil, to serve (optional)

Each serving contains

Calories: 195 10%

Sugar: 1.7g 2%

Fat: 5.3g 8%

Saturates: 2.4g 12%

Salt: 0.5g 9%

of an adult's Reference Intake amount.

Method

Serve up these homemade naan breads as part of a delicious weekend Indian feast. Warm and fluffy, this naan bread recipe is finished with a sprinkling of aromatic nigella seeds and can be served with a drizzle of spicy chilli oil, if liked.

Mix the yeast and sugar with 125ml lukewarm water. Set aside for 5 mins, or until frothy and starting to bubble.

Mix the flour with the salt in a large bowl. Make a well in the centre and add the yeast mixture, yogurt and 1 tbsp of the butter. Quickly mix with a fork to make a soft dough, adding a splash more water if necessary.

Lightly grease a large bowl with oil. On a lightly floured surface, knead the dough for 8 mins, or until smooth. Put the dough in the oiled bowl, cover with clingfilm and leave in a warm place for about 1 hr, or until doubled in size.

Once risen, knock back the dough with your fist and knead briefly, then cut into 6 pieces. Roll each piece out into an oval measuring roughly 1cm in thickness. 5 In a nonstick frying pan set over a high heat, cook each naan for 6 mins, turning halfway, until cooked through and browned in places. Brush with the remaining butter and sprinkle with the nigella seeds. Transfer to a plate and cover with foil to keep warm while you cook the remaining naans. To serve, drizzle with the chilli oil, if using.