The well-known favourite enjoyed by many. These Naan breads are made with Gram Flour, also know as chickpea or besan. Nothing beats a homemade Naan!
Ingredients:
- 420g Khanum Gram Flour
- 1tbsp Khanum Nigella Seeds
- 1 tbsp of Sugar
- 1 ½ tsp of instant yeast
- 1 ½ tsp Course Salt
- 225g unsweetened coconut yoghurt
- 120ml warm water
- 3 tbsp of melted butter
- Baking powder
Method:
- Whisk the Khanum Gram flour, sugar, salt, baking powder, Khanum Nigella Seeds & yeast in a large mixing bowl.
- In a separate mixing bowl combine the yoghurt, butter and warm water until smooth. Add the wet mixture to the dry and combine using a wooden spoon until you have a wet dough.
- Knead the dough with your hands for 1- 2 minutes. The dough should feel sticky, if it feels too wet add a small amount of flour to the dough.
- Shape the dough into a ball and place into a clean bowl. Cover the bowl and leave in a warm spot. Let the dough to rise for 45 minutes or until it has doubled in size.
- Dust a clean service with flour and turn out the proved dough. Divide into 4-8 pieces and shape into balls. Place the dough balls on a floured plate and cover with a clean tea towel.
- Preheat the oven to 230°, gas mark 7. Make sure your rack is positioned 1/3 away from the top. Leave the oven to pre-heat for 45mins.
- Once the dough balls have had their second rise roll out with a rolling pin making an oval, pinch one end to create the traditional Naan shape. Brush the top of the bread with butter.
- Line a baking tray with parchment paper and place 2-3 naan on the tray. Cook for 3-5 minutes or until golden patches show. Repeat for the remainder dough balls.
- Serve with hot butter or Khanum Ghee.