300g strong white bread flour
1/2tsp baking powder
15g nigella seeds
25g butter or ghee (melted)
150ml natural yoghurt
Put the flour, sugar, salt and baking powder in a bowl. Mix together, making a well in the centre.
Pour the melted butter, yoghurt, nigella seeds and yeast into the well.
Stir well, then start to bring the mixture together with your hands. It should be a very soft dough, but not so wet that it won’t come together in a ball.
Start kneading the dough. First in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 minutes or until smooth and elastic, but still soft.
Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave about 1 hour or until doubled in size.
Divide the dough into six balls and place them on a baking tray dusted with flour. Cover the tray with a dump tea towel.
Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long x 13cm wide.
When the pan is hot, carefully lay the naan bread into it. Let it dry, fry and puff up for about 3 minutes, then turn over and cook on the other side for another 3-4 minutes or until cooked through and charred in patches.
Brush with a little melted butter and cover with foil. Layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Place the cooked naan bread in a hot cupboard to keep warm until needed.