This – very simple – version of Naan bread is made with milk instead of yoghurt and added baking powder instead of self-raising flour and yeast. The preparation period is significantly shorter but the result is equally pleasing.
Ingredients (makes 2 large pieces of flatbread)
125g plain flour
1 tsp sugar
1/4 tsp salt
1/4 tsp baking powder
60-70 ml milk
1 tbsp coconut oil, plus extra for greasing
2 tsp grated, fresh ginger
1 tsp mild curry powder
For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and liquid/melted coconut oil. Make a well in the centre of the flour mixture and pour in the liquid mixture. Mix together the dough by working from the centre and incorporating the flour, to make a smooth, soft dough. Add the ginger and curry powder. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into two balls.Preheat the oven to 200-220C and place a heavy baking sheet on the upper shelf to heat. Roll the dough balls out quite thinly. Place the Naans onto the hot baking sheet and bake for about 12-15 minutes, or until lightly browned. Brush with butter or good quality oil and serve hot.