400g Plain Flour
125g Strong Bread Flour
1 tsp Salt
2 tsp Dried Yeast
2 tsp Sugar
3 tbl Ghee or Olive Oil
1 tsp Black Onion Seeds
100ml Tepid Water
200\225ml Natural Yogurt and Milk mixed
Make sure the 100ml of water is around body temperature before adding the yeast and sugar. Stir well to mix the yeast and sugar into the water and leave for 10 minutes for the yeast to activate.
Sift the both flours and the salt into a food mixer bowel with a dough hook attachment. Add the onion seeds. Make a well in the centre and pour in the oil and yeast mixture. Warm the milk and yogurt for 45 seconds in a microwave to bring to close to body temperature – do not overheat. Pour half the heated milk and yogurt into the mixing bowel and start the mixer on the slowest setting. Let the dough mix for a few minutes then add a little more of the milk yogurt mixture. The dough should not be wet in texture but it should be soft and elastic.
Remove the bowel from the mixer and cover with a plastic bag or cling film and allow to rise for a minimum of an hour until doubled in size. If you have time let the mixture rest for a few hours knocking back the dough at the half way point.
To cook the naan bread pre heat the oven to 250c or Gas 9. Put a shelf at the top of the oven and place a baking tray on the shelf to heat up. Flour a work surface and split the dough into 4 or 6 portions. Press each potion flat then roll or stretch to the correct shape. Place the bread on the preheated backing tray and cook in the top of the oven for 8 to 10 minutes.
