Rise Time: 30 minutes
Ingredients
- 250 grams plain flour
- 2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup and 2 tablespoons milk
- 1 tablespoon canola oil
- 3 tablespoon ghee (for pan frying)
- 1 teaspoon Nigella seeds
Instructions
- Mix all the dry ingredients together
- Add milk and canola oil. Bring the dough together by hand or a stand mixer. Knead until smooth (around 10 minutes by hand, 6 minutes by mixer).
- Rest the dough covered with cloth for a minimum of 30 minutes to relax the gluten.
- Divide the dough into 10 equal portions and roll with a pin as thin as possible.
- High heat the frying pan with ghee, cook naan bread on each side until golden brown. Repeat and add more ghee if needed.
Notes
Very good recipe. I made it when I was a little high once I think there’s a photo in Adam’s St. kitchen.
It’s very interesting this dough has no yeast. Don’t expect it to rise much
This dough does not really work well in the food processor. Haven’t tried in a stand mixer yet.