Make Your Own Naan

If you've entertained the thought of baking your own bread but either don't have an oven or you just can't be bothered to preheat an oven, today's recipe for naan - one of the quintessential Indian flatbreads - is just the thing for you.

These are delicious hot out of the pan and simply spread with butter, but they are also perfect with other spreads or as a side for stews and curries.

Naan

• 2 teaspoons fast-acting yeast
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon coarse salt
• 2-1/2 cups all-purpose flour, plus more for dusting 
• 1/2 cup grated cheese
• 1/3 cup buttermilk or unflavoured yoghurt
• 1/2 teaspoons dried mixed herbs (Italian seasoning works fine)
• 1/4 cup cooking oil
• 1/2 cup water
• 1 egg, beaten

In a large mixing bowl, combine the flour, yeast, cheese, baking powder, salt, sugar, and herbs. Set aside 

In a small heatproof bowl, pour in the water, oil, and buttermilk or yoghurt. Microwave on HIGH for around 45 seconds to a minute. Whisk in the egg.

Make a well in the centre of the dry ingredients and pour in the egg mixture. Mix well until the dry ingredients have been generally moistened and a shaggy dough has formed.

Dust your hands well with flour and knead the dough until a smoothish ball is formed. Cover the dough with a clean dishtowel and set in a warm place for an hour to rise.

Once the dough has risen, punch it down and divide into 16 pieces. Dust your work surface and rolling pin with flour and roll the pieces into flattened ovals.

Place an ungreased wok over medium heat until it gets hazy or smoky. Place two of the dough ovals onto the wok and wait till the surface begins to puff up. Flip over and cook an additional 10 to 15 seconds or till nicely blistered and browned in spots. 

Transfer to a serving platter and repeat the process with the remaining naans. Serve immediately with your choice of spread or as a side dish to either a Thai or Indian curry.

Makes 16 flatbreads.