Naan
SERVES
6
PEOPLE
PREP TIME
90
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Side
Method
Put 125ml of warm water into a jug and add in the yeast and one teaspoon of the sugar.
Allow to activate for 10-15 minutes until frothy.
Add the flour, salt, and baking powder to a large bowl.
Mix, then make a well in the centre. Add in the melted butter, yogurt, and yeast mixture. Stir everything together and bring it together with your hands.
Place the dough on a floured surface. If it’s very wet, add a little flour; if it’s dry, add a splash of warm water. Knead for five to 10 minutes until a smooth dough ball has formed. Place the dough in an oiled bowl and cover it with a clean tea towel.
Leave it somewhere warm to double in size; this will take about an hour.
Once it has risen, knead the dough and divide into six or seven pieces.
Roll each piece into a ball, cover in a tea towel, and allow to rest for a further five minutes.
Using a rolling pin, roll each piece into an oval shape.
Heat a dry frying pan.
Wet one side of the naan with water and place the damp side onto a very hot pan.
Allow to bubble up for one to two minutes. Then turn it and brown the other side on the pan, or hold it a few inches above the gas flame using tongs, carefully turning to toast it.
Brush some melted garlic butter on top before serving.
Ingredients
1 x 7g sachet dried yeast
120ml warm water
1 tsp sugar
300g strong white flour
½ tsp salt
½ tsp baking powder
25g butter, melted
150ml natural yogurt
Method
Put 125ml of warm water into a jug and add in the yeast and one teaspoon of the sugar.
Allow to activate for 10-15 minutes until frothy.
Add the flour, salt, and baking powder to a large bowl.
Mix, then make a well in the centre. Add in the melted butter, yogurt, and yeast mixture. Stir everything together and bring it together with your hands.
Place the dough on a floured surface. If it’s very wet, add a little flour; if it’s dry, add a splash of warm water. Knead for five to 10 minutes until a smooth dough ball has formed. Place the dough in an oiled bowl and cover it with a clean tea towel.
Leave it somewhere warm to double in size; this will take about an hour.
Once it has risen, knead the dough and divide into six or seven pieces.
Roll each piece into a ball, cover in a tea towel, and allow to rest for a further five minutes.
Using a rolling pin, roll each piece into an oval shape.
Heat a dry frying pan.
Wet one side of the naan with water and place the damp side onto a very hot pan.
Allow to bubble up for one to two minutes. Then turn it and brown the other side on the pan, or hold it a few inches above the gas flame using tongs, carefully turning to toast it.
Brush some melted garlic butter on top before serving.
