Plain Naan

This is an edited
extract from The Laden
Table by Ashia Ismail-
Singer published by
Bateman Books, RRP
$59.99. Photography
by Lottie Hedley.

	3 cups plain flour
	1½ teaspoons sugar
	½ teaspoon salt
	1 teaspoon baking powder
	½ teaspoon baking soda
	¼ cup milk
	⅓ cup unsweetened yoghurt
	1 tablespoon melted butter, plus extra
	¾ cup warm water
	Toppings (optional) poppy seeds, cumin seeds, chilli flakes, chopped fresh coriander or mint

1.	Turn the oven on to grill.
2.	Sift flour into a bowl, then add the sugar, salt, baking powder and baking soda and mix to combine.
3.	Make a well in the centre, add the milk, yoghurt, butter and water, mixing to a soft, pliable dough.
4.	On a floured work surface, knead for 5-7 minutes until smooth. Divide the dough into 6-8 portions.
5.	Roll out into oblong naan shapes about 15-17cm long.
6.	Heat a non-stick frying pan over a medium-high heat.
7.	Cook each naan on one side and then place on a baking tray and brush the uncooked side with melted butter and any toppings you desire.
8.	Repeat this process with the remaining naan.
9.	Grill naan in the oven until browned and blistered. Serve warm.