Naan, the word conjures up images of white, pillowy, soft, fragrant bread ready to be dunked into a delicious vegetable curry. Closely related to Pita breads, Naan bread is thought to be a quintessential part of the Moghlai cuisine, coming from ancient Persia. I wanted a simple recipe that was healthy and quick, resulting in the 3 ingredient Naan, ready under an hour!
- Wholemeal Self Raising Four – 350 grams
- Water, lukewarm – 280 ml
- Instant yeast – 1 teaspoon
Topping options are endless from coriander, parsley, minced garlic, chilli flakes, sea salt, nigella seeds, sesame seeds, and more!
- Dissolve the instant yeast into the lukewarm water.
- Mix the flour into the yeast – water mixture to make a slightly sticky dough. Cover and rest the dough.
- In the meanwhile, heat up a thick bottomed flat griddle (I used my trusty cast iron one) on low heat.
- Make walnut sized portions of the dough and flatten to stick any toppings (I didn’t use any) and roll out flat.
- Cook both sides on the hot griddle on low heat until they balloon up.
Brush the surface with a flavoured oil (I used garlic flavoured olive oil) and store in a covered container.
Enjoy hot dunked into curries or, cool to use as base for quick pizzas the next day.
So tell me, what your favourite toppings are in the comments below 😊