| Preparation time | 10 min |
| Cooking Time | 30 min |
| Ready In | 35 min |
| Level of Difficulty | Easy |
| Servings | 5 |
Directions
1. Mix 100ml low-fat Greek yogurt and 1 medium egg in a bowl.
2. Add 250g self-raising flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 tsp nigella seeds, and 2 tsp caster sugar. Combine with a fork.
3. Knead the dough by hand until it forms a ball that doesn't stick to your fingers. Adjust consistency with milk or flour if needed.
4. Cover the dough and let it prove in a warm oven (preheated to 50°C/122°F then turned off) for 15 to 20 minutes or up to a few hours if time allows.
5. Divide the proved dough into 5 portions and roll each out into your desired shape.
6. Heat a frying pan until very hot. Cook each naan dry for a few minutes until bubbles form, then flip and cook for another minute.
7. Remove from the pan and brush with melted ghee.
8. Serve warm and enjoy your homemade naan bread!
Notes
Tip: I've found that cooking these last, after preparing curry and rice, ensures they're as fresh as possible when served. You can keep them warm in a low oven (50°C/122°F) until ready to eat.
Calories are approximate for each naan when making 5 and brushed with Ghee, for lower fat you could always omit the ghee.