When you live alone or are a family of two, heating a large oven just to make 2-4 Naans which cook in 5-7 minutes feels such a waste. This easy recipe solves that problem as it can be baked on a hot griddle pan/non-stick pan/ or an iron fry pan. A mix of semolina and flour makes them light and fluffy. Have them plain, or roll them out with caraway/ cumin or nigella seeds for a topping. Brush with ghee or butter, (vegan-coconut oil) and you are ready to serve. Ideal for students living in a room! Keep the dough to rise in a warm place. (In cold countries near a radiator/ warm the oven to its lowest temperature, switch off, wrap the bowl in a tea-towel and place in the oven)

Makes 6 Naans – Mixing & kneading 10 mins/ resting+ rising time in total 1hr 15 mins/ making and baking 15 mins.

Ingredients

1 cup lukewarm full-fat milk/ vegan: oat milk or coconut milk light.
2 tsp/ 7 g packet active dry yeast/ vegan dry yeast
2 tbsp oil
2 tbsp sugar
½ cup semolina (if possible use Semolina from Durum wheat/ Italian past Semolina)
2 cups plain flour + some for dusting and rolling
½ tsp salt

Instructions

1.In a large bowl mix the milk with the yeast to dissolve it.
2.Add in oil, sugar, and semolina and mix lightly to make a smooth mixture.
3.Cover and rest in a warm place for 10 mins. Till it becomes frothy.
4.Now add the salt then mix in the flour by adding small quantities while you mix.
5.When all the flour is added, and the dough comes together, tip it over a lightly floured kitchen top and knead lightly to make a smooth ball. 5-7 mins.
6.You might have to dust a bit of flour while kneading. Like most bread dough, it is sticky and slowly gets smoother as you knead & the gluten builds up.
7.Oil the bowl you mixed the flour in, and the smooth ball of dough
8.Place the dough in the bowl, cover with a moist tea towel or a cling foil and keep it in a warm place to rise for 1 hour.
9.The flour will have tripled in size.
10.To make the Naans:
11.Punch down the dough lightly. Divide into 6 equal balls. Place balls on a lightly flour-dusted tray or the kitchen top.
12.Cover with a tea towel and let rest for 5 minutes.
13.Heat a thick based cast-iron or non-stick pan/ pancake pan, in the meantime on a low flame so that it heats up evenly.
14.Dust the kitchen top lightly.
15.Roll out a ball of dough to about 18 cm Ø or a long pear-shaped Naan. About 0.5/0.7 cm thick.
16.Do not press too hard while rolling to retain the air pockets in the dough. You can use your hands to stretch it out a bit after you rolled it. The dough does tend to shrink back.
17.If adding any seeds, sprinkle a few on top and roll.
18.Sprinkle a drop of water on the pan, if it sizzles and dries instantly, the pan is hot enough. Retain a constant medium-high temp. Place the unseeded (if using) side on the pan and bake the Naan for 1-2 mins.
19.The naan will puff up and get light, crisp golden spots at the base.
20.Flip over and bake the other side again for 1-2 mins. Brush the top with ghee or butter.
21.Remove and place it between two tea towels to keep it soft and warm till you make the other 5.
22.Serve warm with a curry or with kebabs.