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Naan Bread

35 mins

Ingredients

Serves 6

  • 1 x 7g sachet fast-action dried yeast
  • 1 tsp caster sugar
  • 250g Strong white flour, plus extra for dusting
  • ½ tsp salt
  • 125ml lukewarm water
  • 3 tbsp Alpro Plain No Sugars alternative to yogurt
  • 2 tbsp olive oil
  • 1 tsp nigella seeds

Preparation

Step 1

Place the flour in a large bowl and add the sugar and salt to one side and the yeast to the other side. Make a well in the centre and add the lukewarm water, Alpro Plain No Sugars and 1 tbsp of the oil. Quickly mix with a fork to make a soft dough, adding a splash more water if necessary.

Step 2

Lightly grease a large bowl with oil. On a lightly floured surface, knead the dough for 10 minutes until smooth or you can use a food mixer with a dough hook – low speed for 6 minutes. Put the dough in the oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour, or until doubled in size.

Step 3

Once risen, knock back the dough with your fist and knead briefly, then cut into 6 pieces. Roll each piece out into an oval measuring roughly 1cm in thickness.

Step 4

In a non-stick frying pan set over a high heat, cook each naan for 6 mins, turning halfway, until cooked through and browned in places. Brush with the remaining oil and sprinkle with the nigella seeds. Transfer to a plate and cover with foil to keep warm while you cook the remaining naans.

Serves 6

  • 1 x 7g sachet fast-action dried yeast
  • 1 tsp caster sugar
  • 250g Strong white flour, plus extra for dusting
  • ½ tsp salt
  • 125ml lukewarm water
  • 3 tbsp Alpro Plain No Sugars alternative to yogurt
  • 2 tbsp olive oil
  • 1 tsp nigella seeds

Step 1

Place the flour in a large bowl and add the sugar and salt to one side and the yeast to the other side. Make a well in the centre and add the lukewarm water, Alpro Plain No Sugars and 1 tbsp of the oil. Quickly mix with a fork to make a soft dough, adding a splash more water if necessary.

Step 2

Lightly grease a large bowl with oil. On a lightly floured surface, knead the dough for 10 minutes until smooth or you can use a food mixer with a dough hook – low speed for 6 minutes. Put the dough in the oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour, or until doubled in size.

Step 3

Once risen, knock back the dough with your fist and knead briefly, then cut into 6 pieces. Roll each piece out into an oval measuring roughly 1cm in thickness.

Step 4

In a non-stick frying pan set over a high heat, cook each naan for 6 mins, turning halfway, until cooked through and browned in places. Brush with the remaining oil and sprinkle with the nigella seeds. Transfer to a plate and cover with foil to keep warm while you cook the remaining naans.