450g plain flour
2 tsp of sugar
1 tsp of salt
1 tsp of baking powder
250ml (1 cup) of milk
2 Tbsp of sunflower or olive oil.
2 Tbsp of melted butter
coriander/red chillies/garlic for seasoning
Sift flour, sugar, salt and baking powder together in to a large bowl.
Whisk the egg and milk together in a separate bowl and gradually add to the flour mixture until a dough is formed.
Transfer dough on to a lightly floured surface and combine in to a ball. Make a well in the centre of the dough and add the oil. Knead for 3-4 minutes or until the oil has been absorbed by the dough and it is smooth and pliable. Wrap the dough in plastic wrap and leave to rest for an hour.
Divide the dough in to 4 equal sized pieces. Form each piece in to a ball and then flatten in to a thick cake. Cover each cake with plastic wrap and set aside for 10-15 minutes.
Pre-heat the grill on high for 10 minutes. Line grill pan with tinfoil and brush with oil.
Naan is traditionally shaped like a tear-drop but you can do them any shape you like (mine were oval). Roll dough in to desired shape about 20cm in diameter.
Sprinkle your choice of seasoning on to the dough. I sprinkled coriander on to mine as I couldn’t put chilli on for my little man. Press your toppings gently in to the dough so they stick.
Transfer a naan to the grill pan and cook about 13 cm below the heat source for 1-2 minutes or until slightly puffed and brown patches appear on the surface (don’t forget about them as they burn very quickly!) Flip the bread over and cook for another minutes or until lightly browned.
Remove from the grill and brush with the melted butter. I also added 2 tsp of minced garlic to my melted butter because I love it! Wrap the naan in a tea towel while you cook the remainder to keep it nice and warm.