Naan

Ingredients

• 500g white flour
• 10g salt
• 15g fresh yeast (or one of those little packs of dried for bread machines yeat)
• 30ml/1fl oz olive oil
• water, to mix
• 1 tsp cumin seeds
• 1 tsp caraway seeds

Method

Mix all the ingredients except the cumin and caraway seeds in a large bowl taking care not to put yeast on the top of the salt.

Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. If its sticky, more flour, if its crumbly, bit more oil Cover with a piece of cling film and put in an oven at around 35-40c for 10-15 minutes, just to get it to rise a bit and loosen up.

Push the cumin and caraway seeds into the dough and knead the dough until the seeds are incorporated.

Divide the dough into 2 or 3 lumps.

Flatten the pieces of dough into rounds, roughly 25cm/10in diameter and rest for a further 5 minutes.

Stick them under the grill/in an oven until they go a bit lumpy and start to get a few brown patches.

Eat.