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Naan Bread

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(serves 8)

Dried yeast                         7g

Honey                              1 tsp

Ghee or Butter                 50g

Strong white bread flour                                                250g

Low fat yoghurt            4 tbsp

Nigella seeds                1 tbsp



1. Combine the yeast, honey and 125ml of lukewarm water in a bowl and set aside for 5 minutes or until it starts to bubble.

2. Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.

3. Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture. Beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.

4. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.

5. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.

6. Once the dough has risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.

7. Heat the pizza stone on high heat until reaching 200c. Once it reaches 200c, run a damp towel over the stone to take away any smoke and then add the naan bread on to the stone and cook for 5 to 6 minutes, or until cooked through, turning halfway.

8. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt.

Aquaforno II

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