Turmeric Naan

Instructions

1. 1

   In a large bowl, combine flour, turmeric, salt, and yeast. Create a well in the centre and pour in yogurt, warm water, and half the olive oil. Mix until a shaggy dough forms.

   Tip: The turmeric will give the dough a beautiful golden colour.

2. 2

   Knead the dough for 8-10 minutes until smooth and elastic. Add a little more water or flour if needed to reach the right consistency.

   Tip: Proper kneading develops gluten and ensures a soft, pillowy naan.

3. 3

   Form the dough into a ball, coat lightly with oil, and place in a covered bowl. Let it rise for 1-2 hours until doubled in size.

   Tip: Warm temperatures speed up rising—try a sunny windowsill or warm kitchen corner.

4. 4

   Once risen, divide the dough into 6 equal portions and roll each into a ball. Cover and rest for 10 minutes.

   Tip: Resting allows the gluten to relax, making the dough easier to stretch.

5. 5

   Heat a cast-iron skillet or griddle over medium-high heat. While it heats, flatten each dough ball into an oval or tear-drop shape about 8mm thick.

   Tip: Use your hands or a rolling pin, and dust with flour to prevent sticking.

6. 6

   Place a naan on the hot skillet and cook for 2-3 minutes until bubbles form and the bottom is golden. Flip and cook the other side for 1-2 minutes.

   Tip: The naan may puff up—this is ideal and shows air pockets are forming.

7. 7

   As each naan finishes cooking, brush with the remaining olive oil mixed with minced garlic, then sprinkle with nigella seeds and fresh coriander.

   Tip: Brush immediately while the naan is hot so the flavours infuse into the warm bread.

8. 8

   Transfer cooked naans to a plate and cover with a clean cloth to keep them warm and soft. Serve warm with your favourite curry or dips.