Prep 20 mins
Cook 1 hr 20 mins
A sweet naan bread. We often get this from our local curry house. It has a soft sweet texture with juicy sultanas and it goes very well with curries such as Korma.
- 4 teaspoons dried yeast
- 4 teaspoons caster sugar
- 1 pinch salt
- 1 teaspoon baking powder
- 1⁄2 cup milk
- 1 lb plain flour
- 1 beaten egg
- 8 tablespoons natural yoghurt
- 2 tablespoons vegetable oil
- 4 teaspoons cumin seeds
- 4 teaspoons anise seed
- 4 tablespoons crushed pistachio nuts
- 4 tablespoons crushed almonds
- Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 10 minutes.
- Sift the flour and add the salt and baking powder to the milk.
- Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size.
- Preheat the oven to the highest heat with a heavy baking tray.
- knead the dough gently and divide into 4 portions and roll into a tear shape.
- Grease the baking tray, lay out the bread, place in the oven.
- Cook for 10 minutes and then place the nans under a hot grill for a further minute or so until brown.
- Lightly dust the breads with extra vegetable oil before serving.