Fennel Naan By Jamie Oliver

Naan has been a staple of Indian cuisine for as long as we can remember, and this recipe shows off the buttery, soft flatbread in its most authentic and delicious form topped off with fennel seeds.

Jamie Oliver: Together will be premiering on BBC Lifestyle on Tuesday, 1st February at 7:25pm, on StarHub channel 432 and BBC Player | Singtel channel 255

Yield: Serves 6
Prep Time: 20 mins
Cook Time: 10 mins
Difficulty Level: 1/5

Ingredients

• 500 g strong white bread flour
• 1 x 7 g sachet of dried yeast
• 1 tsp runny honey
• 3 tsps fennel seeds
• 20 g unsalted butter or ghee

Steps

GET AHEAD

01. You can do this on the day, if you prefer. Put the flour and 1 level tsp of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 375 ml of lukewarm water with the honey and leave for a few mins.

02. Now, gradually pour the mixture into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface, picking the dough up and slapping it back down, for 10 mins, or until smooth and springy, then place in a lightly oiled bowl, cover and refrigerate overnight.

03. If making on the day, cover with a clean damp tea towel and prove in a warm place for 1 hr, or until doubled in size.

TO SERVE

01. Lightly crush the fennel seeds in a pestle and mortar.

02. On a flour-dusted surface, split the dough into three equal pieces. Sprinkle the floured surface with 1 tsp of fennel seeds, then roll one ball of dough out on top until about 1 cm thick.

03. Place in a hot non-stick pan on a high heat, add 1 tbsp of water to the pan, immediately cover and cook for 3 mins on each side, or until golden and puffed up – adding the water creates steam and helps it rise.

04. Remove to a board, rub with a little butter and sprinkle with a small pinch of salt, then repeat the process,

Text: Jamie OliverPhoto: Fremantle