Deliciously Easy Homemade Yeast-Free Indian Naan Bread Recipe

Place the water, milk, sugar, onion seeds, baking powder and egg into a bowl and combine gently with a fork. stir frequently until the sugar dissolves properly

add the liquid mixture to the flour and stir gently to combine with a fork (it's easier than your hand as it tends not to stick as much) until it lumps together. You can also use a bread mixer or food processor to bring all the ingredients together. There is no need to knead, you just want it all combined

place in a lightly greased bowl, cover, and leave on your kitchen side for around 3-4 hours to rise slightly

oil or flour your hands lightly (it stops the dough sticking), punch down the dough to release the built up gas. You can store in the refrigerator (covered) now if you need for 2-3 days

remove from the bowl and divide into 10 roughly equal portions, moulding the dough into ball shapes. Flour generously then place them on a plate to relax for a further couple of hours, the longer you leave them the more relaxed the dough will get

At this stage, the dough balls can be stored in the refrigerator for up to 3 days, frozen (which is what I do in little plastic bags or clingfilm) or used immediately but however you use them make sure they are at room temperature before you cook them, it makes all the difference

To cook, start heating the pan or tawa on full heat. Iron tawa's are not non stick and are perfect for this recipe allowing a naan to be completely cooked in about 60 seconds

Lift the naan and flip over your hand. Dab a bit of water on the other side (this will help it stick to the tawa and create steam to rise then flip the wet side onto the pan or tawa and cook for about 10-20 seconds on the bottom until it starts to bubble

brush with a little butter, serve and enjoy