Friday, December 7, 2012,10:02 PM by

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Preparation Time :
60 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sift the flour, baking powder and salt into a mixing bowl. Stir in the yeast, sugar, fennel seeds, onion seeds and cumin seeds.
  • Stir the hand-hot milk into the flour mixture, then add the oil, yogurt and beaten egg. Mix to form a smooth dough.
  • Tip the dough out on to a lightly floured surface and knead it for at least 10 minutes until smooth.
  • Return to the clean, lightly oiled bowl, Cover the bowl plastic wrap and set aside until the dough has doubled in bulk.
  • Preheat the oven to 240°C/475°F/Gas 9 after placing a heavy baking sheet in the oven. Also preheat the grill (broiler).
  • Knead the dough again lightly and divide it into 5-6 pieces.
  • Quickly roll the piece of dough out to a teardrop shape, brush lightly with oil and slap the naan on to the hot baking sheet. Repeat with the remaining dough.
  • Bake the naan in the oven for 2-3 minutes until puffed up, then place the baking sheet under the grill (broil) until the naan are lightly browned.
  • Serve hot or warm as an accompaniment to an Indian curry.


  • 500 grams plain (all-purpose) flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 sachet easy-blend (rapid-rise) dried yeast
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon fennel seeds
  • 2 teaspoon onion seeds
  • 1 teaspoon cumin seeds
  • 150 ml hand-hot milk
  • 2 tablespoon Cooking oil plus extra for brushing
  • 150 ml natural (plain) yogurt
  • 1 egg, beaten

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