Naan is teardrop-shaped leavened bread from the Punjab area of northern India. Different seeds can be added, including fennel and aniseed.
- 500g cake flour
- 15ml salt
- 2 x 10g instant yeast
- 5ml sugar
- 300ml milk
- 80ml butter, melted
- 100ml butter, melted
- 20ml poppy seeds
- 30ml sesame seeds
Mix together the flour and salt in a large mixing bowl. Sprinkle with the yeast and sugar. Mix the milk and butter together and pour over the dry ingredients. Mix to make a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Put the dough in a clean bowl and cover with a kitchen towel. Leave in a warm place until it doubles in size, about 4 hours. Knock back and rest for 10 minutes.
Divide the dough into 4 pieces and place each piece on a lightly floured surface. Using a rolling pin, roll to form an oblong shape about 15cm wide. Roll the dough to about 30cm in length.
For the topping, mix all the ingredients and spread evenly on each naan. Preheat the grill.
Place a baking sheet under the grill and heat for 2 minutes. Place the dough on the hot tray and grill until puffy and golden, about 2 – 3 minutes on each side.
Stack the naan on top of each other. Cover with a kitchen towel to prevent them from drying out and to keep the crusts soft.