Naan Bread

Name: Naan Bread
Prep time: 65 min
Cook time: 5 min
Total time: 70 min
Yield: 1
Cuisine: Indian
Ingredients: 100 ml warm water; 30 ml fresh coriander, chopped; 15 ml nigella or poppy seeds; 43 gram sachet Knorr creamy garlic and herb potato bake; 60 ml plain yoghurt; 10 g sachet instant yeast; 1 tbsp cooking oil (for frying bread); 210 g plain cake flour

1 People
70 min.
intermediate

You won’t need a traditional clay oven to make these Indian flat breads. An ordinary frying pan produces beautiful light yet chewy garlic flavoured bread!

Ingredients

100 ml warm water
30 ml fresh coriander, chopped
15 ml nigella or poppy seeds
43 gram sachet Knorr creamy garlic and herb potato bake
60 ml plain yoghurt
10 g sachet instant yeast
1 tbsp cooking oil (for frying bread)
210 g plain cake flour

Cooking Method

Place flour in a bowl with contents of the sachet of KNORR Garlic & Herb Potato Bake, instant yeast, poppy seeds and coriander and stir well to combine.
Mix yoghurt and warm water together in a measuring jug to combine then pour over the flour mixture.
Mix everything together to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for about 8 minutes until you get a smooth and stretchy dough.
Place the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area of the kitchen (near the oven usually works best) and allow to rise until doubled in size. This will take about 35-40 minutes.
Remove the dough from the bowl and knock back then divide into six equal balls.
Roll each one out until it will fit into a frying pan.
Heat an oiled frying pan over a medium heat and cook each bread for about 3 – 5 minutes on each side until golden brown and puffed up.
Keep warm while you fry the rest of the bread then serve immediately.