Preparation time: 35 minutes plus 1 hour for rising
Cooking time: 6 minutes per naan
Nutrition: Per serving
200 Kcal Fat
Making our favourite accompaniment to curries heart healthy without compromising on taste! A few simple tweaks to the classic recipe provides some well needed fibre and keeps saturated fat down.
1 x 7g sachet fast-action dried yeast
1 tsp caster sugar
150g white strong bread flour, plus extra for dusting
100g wholemeal strong bread flour
½ tsp salt
125ml lukewarm water
3 tbsp Alpro Plain No Sugars alternative to yogurt
2 tbsp olive oil
1 tsp nigella seeds (optional)
Place the flours in a large bowl and add the sugar and salt to one side and the yeast to the other side. Make a well in the centre and add the lukewarm water, Alpro Plain No Sugars and 1 tbsp of the oil. Quickly mix with a fork to make a soft dough, adding a splash more water if necessary.
Lightly grease a large bowl with oil. On a lightly floured surface, knead the dough for 10 minutes until smooth or you can use a food mixer with a dough hook – low speed for 6 minutes. Put the dough in the oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour, or until doubled in size.
Once risen, knock back the dough with your fist and knead briefly, then cut into 6 pieces. Roll each piece out into an oval measuring roughly 1cm in thickness.
In a non-stick frying pan set over a high heat, cook each naan for 6 mins, turning halfway, until cooked through and browned in places. Brush with the remaining oil and sprinkle with the nigella seeds. Transfer to a plate and cover with foil to keep warm while you cook the remaining naans.