| Serves: 4 people | Recipe course: Breads | Total time (min.): 150 | Complexity (1 to 3): 1 |
Stand Mixers
Spiral dough tool
Ingredients 1
Dried yeast 7 grams
Natural yoghurt 100 ml
Water 250 grams
Ingredients 2
Strong flour 500 grams
Salt 1 1/2 tsp.
Ingredients 3
Nigella seeds as needed
Ingredients 4
Ghee as needed
Getting started
1- Fit the Spiral dough tool to the machine.
Stage 1
1- Add Ingredients 1 (yeast, yoghurt, water) into the Mixer bowl.
2- Leave to rest for 5 minutes.
Stage 2
1- Add Ingredients 2 (flour, salt) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 1 for 2 minutes.
4- Mix on speed 2 for 8 minutes.
5- Cover with a tea towel.
6- Leave to prove for 1 hour, 30 minutes.
7- Transfer the contents of the Mixer bowl to a lightly floured worksurface.
8- Carefully flatten the dough with your wrist.
9- Pull the edges into the centre and turn the dough over so the seam is facing down.
10- Cut the dough into 4 equal pieces.
11- Roll each dough piece out into an oval until they no longer spring back – about 30 cm.
Stage 3
1- Pre heat the oven to 230ºC.
2- Grease the large baking tray.
3- Transfer the naans to the large baking tray.
4- Cover with oiled cling film.
5- Leave to prove for 30 minutes.
6- Sprinkle the naans with Ingredients 3 (nigella seeds).
7- Bake for 10 minutes at 230ºC.
Stage 4
1- Brush the naans with Ingredients 4 (ghee).
2- Serve.
