Makes 16
8 g dry rise yeast
250 ml warm tap water (37°C/99°F)
30 g white sugar
60 g milk
1 whisked egg
5 g salt
540 g all purpose flour
Instructions
Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
Add the Egg and milk.
Mix in flour and salt with a spoon, finish with your hands and bring into a ball. No kneading required.
Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1h until it doubles in size.
Cut into 16 pieces: Place the dough on a lightly floured surface. Cut into 16 equal pieces, then shape into balls.
Proof 2: Lightly flour the balls and cover with a tea towel. Put in a warm place to rise for 20 minutes.
Roll out: Place a ball on a lightly-floured work surface, flatten with your hand and roll out to 3-4 mm thickness.
Cook naan: Place a naan dough in a preheated skillet (medium heat) with a spray of oil and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
Finishing: Brush freshly cooked naan with melted butter or garlic butter. Sprinkle with nigella seeds and coriander. Serve hot!