Bread Story
This is naan with a little extra character. Soft, fluffy and brushed with butter, Pakistani sesame naan is finished with a generous coating of toasted sesame seeds that add a rich, nutty crunch to every bite. It's the perfect bread for scooping up spicy curries, wrapping around kebabs or simply enjoying warm straight from the fryer.
You’ll Need
Makes 6 naan breads
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
250ml warm milk
100g natural yoghurt
2 tbsp vegetable oil
1 egg
Topping
2 tbsp sesame seeds
50g melted butter
2 tbsp fresh coriander, finely chopped
Optional but Dangerous
Chicken karahi
Lamb seekh kebabs
Beef curry
Garlic pickle
Mango chutney
Garlic yoghurt
Method
In a large bowl, combine the flour, yeast, caster sugar and sea salt.
Add the warm milk, yoghurt, vegetable oil and egg, then mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for approximately 1 hour, or until doubled in size.
Divide the dough into six equal portions.
Roll each portion into an oval or teardrop shape about 5mm thick.
Lightly brush the tops with a little water, then press the sesame seeds firmly onto the surface.
Leave to prove for another 20 minutes.
Preheat the air fryer to 200°C.
Air fry each naan for 4–6 minutes, turning halfway through, until puffed with golden brown blistered patches.
Immediately brush with the melted butter and sprinkle over the chopped coriander.
Serve warm alongside your favourite curry or grilled meats.