2 cups plain flour
1 white onion, finely sliced
1 cup paneer cheese, grated
1/2tsp fennel seeds, slightly crushed
1tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup warm water
3tbsp corn oil or sunflower oil
2 tsp sugar
1tsp nigella seeds
1/2 cup natural yoghurt
- Sift together the flour,salt, baking powder, baking soda and cornflour into a large bowl. Then mix in the seeds
- In a separate bowl mix the warm water, yogurt, 2tbsp oil and sugar.
- Make a well in the centre of the flour and pour the yogurt mixture into it. Fold the dough together, add more flour when necessary. The dough will be quite wet but still have a smooth surface. Cover the bowl an leave the dough for 15mins.
- Rub a little oil on your hands and knead the dough again foe 5mins, cover and leave in a warm place and leave for 3 hours. The dough does not contain yeast so will not rise too much.
- Meanwhile you can prepare your onion. Heat the remaining tablespoon of oil in a heavy bottomed pan and add the finely sliced half moon slices of your white onion. Cook these on a low heat until the onions are really soft. Make sure they do not burn, cooking them slowly like this will make them nice and sweet. Leave them to cool in a bowl. Once they are completely cool you can grate your paneer into the same bowl and mix.
- Take the dough and split into tennis ball sized pieces. Roll out into a circle. Take some of the cheese and sprinkle it over the round. Fold it over twice forming a quarter circle shape. Roll the shape a little to make it larger them gently form it into a ball again. Repeat this with each ‘ball’, place them on a worktop and leave for 15mins.
- On a lightly floured surface roll them out into a circle shape. Dip your fingers into a bowl of water and gently dab your fingers over the bread to make a dimpled surface.
- On a hot skillet, heavy bottomed frying pan or tava, place your bread onto an oiled surface. Once it starts to raise in areas turn the bread.
- I will do the same on the other side. If you have a gas hob you can brown the naan.