Naan bread

 Simple naan breads, flavoured with garlic and fresh coriander, are quick and easy to make.

Ingredients

For the dough

• 250g/9oz plain flour
• 2 tsp sugar
• ½ tsp salt
• ½ tsp baking powder
• 110-130ml/3½-4½fl oz milk
• 2 tbsp vegetable oil, plus extra for greasing

For the topping

• nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
• 1 tbsp butter, melted, to serve

Preparation method

1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
   
2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
   
   Technique: Kneading bread
    

   Watch technique2:35 mins
3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.
   
4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
   
5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.
   

Soda bread with rosemary and sultanas

Soda bread with rosemary and sultanas

Soda bread is quick, easy and just as delicious as freshly baked yeasted bread. You can doctor your homemade soda breads with various additions, including fresh herbs – woody, pungent ones, such as thyme and rosemary, work best. This particular incarnation is a quick-to-make homage to the divine rosemary and raisin bread made at Sally Clarke’s bakery in London. It’s lovely with soup or a salad, or just spread with salty butter – as is the cheesy thyme variation below.
Rate this recipe:

• 
  

Prep time

• 15 mins

Cook Time

• 45 mins

Servings

• Makes 1 large loaf

Ingredients

• 500g plain white or refined spelt flour
• 1 tsp fine sea salt
• 1 tsp bicarbonate of soda
• 1 tbsp finely chopped rosemary
• 150g sultanas
• 300ml plain full-fat yoghurt
• 200ml whole milk
•  

Sultanas, rosemary, soda bread, herbs

Directions

Preheat the oven to 200°C/Gas mark 6. Lightly oil a baking sheet or line one with baking parchment.
Sift the flour, salt and bicarbonate of soda together into a bowl. Stir in the chopped rosemary and sultanas. Make a well in the middle.
Whisk the yoghurt and milk together until smooth. Add to the dry ingredients and mix until just combined. This will give you a soft, sticky dough, which is how I like it, as it makes a nice moist loaf.
With floured hands, or a spatula, scrape the dough on to the prepared baking sheet and pat it into a rough round. Bake for 45 minutes until risen and golden brown.
Leave the bread to cool on a wire rack. Eat as it is within 24 hours or, if you’ve left it longer than that, toast the slices. The loaf freezes well too.
Variation
Soda bread with thyme, Cheddar and mustard Use 250g spelt or wholemeal flour mixed with 250g plain white flour. Replace the rosemary and sultanas with 100g grated strong Cheddar and 1 tbsp finely chopped thyme.
Whisk 2 tsp English mustard into the yoghurt and milk before combining with the dry ingredients.