Naan Bread

Cook Time 1 hour


½  tsp sugar
75 ml (2 fl oz/? cup) warm water
3 g dried yeast
200 g (7 oz/1¾ cups) plain flour, plus extra for dusting
¼ tsp salt
125 ml (4 fl oz/ ½ cup) plain (natural) yogurt
1 garlic clove
½ teaspoon sesame seeds
½ teaspoon butter or ghee, to serve


In a small bowl, stir together the sugar, warm water and yeast. Set aside in a warm place for 5–10 minutes, or until it froths.

In a mixing bowl, mix the flour and salt together. Make a well in the centre and add the yeast mixture and yogurt.

Turn out onto a lightly floured surface and knead until the dough is soft, about 10 minutes. Alternatively, use a food mixer with a dough hook attachment to knead the dough for 10 minutes.

Weigh 85 g (3 oz) pieces of dough and roll each into a ball. Place on a floured plate about 5 cm (2 in) apart. Cover with a damp cloth or cling film (plastic wrap) and set aside in a warm place for at least 30-40 minutes, or until they double in size.

Make a well in the dough balls and grate (mince) garlic and sprinkle with sesame seeds inside it. Dust the work surface with flour, and using a rolling pin, roll the dough balls into elliptical or round shapes. Cover and leave to rest for 5 more minutes.

Heat a frying pan and place a naan bread in the pan, with the garlic and sesame side facing down. Once you see some air bubbles popping up, flip it over and cook the second side. Using tongs, remove the bread from the pan and cook the first side straight on the flame until the naan puffs up.

Spread butter or ghee on top and serve hot.


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