Servings : 2 big naans or 4 small naans
These are soft and flaky naans that go perfectly with sooo many dishes. Perfect accompaniment to all sorts of curries or kababs.
- 2 cups all-purpose flour
- 1 egg, lightly beaten
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. yeast
- 1/4 tsp. baking powder
- 1 tbsp. milk powder
- 1/2 cup water
- 1/2 cup milk
- 2 tbsp. oil
- butter - for applying on naans once done
- sesame seeds - for sprinkling on the naans
Warm the water with the milk. You may not need to use all of it in the dough.
Sift the flour, then add milk powder, salt, sugar, yeast and baking powder. Stir together to combine. Make a well in the center and add the oil plus HALF the egg. Mix it into the flour, then gradually add the water & milk and combine until dough is very soft and quite sticky. If it gets too sticky, just touch a bit of oil and knead it, then put the dough in an oiled bowl and cover. Let it rest until it doubles in volume.
Turn the dough out on a floured surface and divide into 3-4 balls (depending on how big you want the naans, I make mine quite big so I just make 2 out of this amount). Let the balls rest for 10 minutes. Again, the dough will be quite sticky so just sprinkle a bit of flour on them and on the work surface.
Preheat your oven at 240 C.
Flatten each ball of dough with your fingers and stretch out to form a circle. Then gently pick it up and toss it from the left palm to the right palm multiple times to help it stretch and form the naan shape.
Place the naans on a greased baking tray, then brush the tops with the remaining half egg. You can sprinkle some sesame seeds on them if you want.
Bake for about 4-5 minutes or until the naans are spotted with brown. Remove and brush with some melted butter.
Keep covered until time of serving.