Bobbie's
Baking

Naan Dough

Soft and slightly sticky, for naans, flatbreads and wraps.

Naan Dough, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
1 to 2 hours rising
VegetarianContains dairyContains gluten

Several amounts printed without their fractions on Bobbie's sheet; the yogurt, milk and salt amounts above need her confirmation, along with the yield.

Ingredients

  • 2 cups flour (250g)
  • ½ cup yogurt (120g)
  • ½ cup milk (120ml)
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tsp kalonji (nigella seeds)

Method

  1. 1

    Mix and knead until soft and slightly sticky.

  2. 2

    Let rise 1 to 2 hours, or until doubled.

  3. 3

    Roll and cook on a hot skillet until puffed and golden.

  4. 4

    Use a kitchen scale for the best results.

  5. 5

    Let dough rise in a warm, draft-free place.

  6. 6

    Don't rush the rise — flavour comes with time.

From Bobbie's “Bobbie's Bread Recipes”.