Tools

• Stand mixers, or hand blenders
• Spiral dough tool

Ingredients

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

Method

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.


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