Description
Jamie Oliver’s naan bread is a soft, leavened flatbread made with a blend of flour, yogurt, and baking powder. It’s cooked on a hot skillet or griddle, resulting in beautifully charred, golden bread with a chewy texture. This recipe skips yeast for simplicity, making it quick and easy to prepare.
Ingredients
- Plain flour (250g): The base of the bread.
- Baking powder (1 teaspoon): Helps the dough rise slightly.
- Salt (1 teaspoon): Enhances the flavor.
- Natural yogurt (125g): Adds moisture and tang.
- Water (optional, a splash): To adjust the dough consistency if needed.
- Olive oil or melted butter (for cooking): Adds flavor and prevents sticking.
Optional Add-Ins:
- Garlic (1 clove, minced): For garlic naan.
- Fresh coriander (2 tablespoons, chopped): Adds a herby touch.
- Nigella seeds (1 teaspoon): For a traditional flavor.
Instructions
Step 1: Make the dough
- In a mixing bowl, combine the plain flour, baking powder, and salt.
- Add the yogurt and mix until the dough comes together. If it feels too dry, add a splash of water.
Step 2: Knead the dough
- Lightly flour a work surface and knead the dough for 5–7 minutes until smooth and elastic. Cover with a clean cloth and let it rest for 15 minutes.
Step 3: Divide and shape
- Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten and roll out into an oval or teardrop shape about ½ cm thick.
Step 4: Cook the naan
- Heat a non-stick skillet or griddle over medium-high heat. Lightly brush the surface with olive oil or butter.
- Place a naan on the skillet and cook for 1–2 minutes until bubbles form and the bottom is golden brown. Flip and cook for another 1–2 minutes.
Step 5: Add flavor
- If using garlic or herbs, brush the naan with melted butter or olive oil and sprinkle with the toppings while still warm.
Step 6: Serve
- Serve the naan warm with your favorite curries, soups, or dips.