Naan Bread
Servings 8 breads
Ingredients
- 110 ml warm water
- 5 g sachet dried yeast
- 2 tsp caster sugar
- 300 g strong white bread flour
- 1/2 tsp salt
- ½ tsp baking powder
- 50 g butter melted (used in the dough and for greasing)
- 150 ml natural yogurt
Instructions
- Put the warm water, yeast and 1 tsp of sugar into a bowl. Leave for 5 mins, until frothy.
- In a larger bowl mix the dry ingredients (flour, 1 tsp sugar, ½ tsp salt and baking powder).
- Make a well in the centre and pour in 25g of melted butter, yogurt and yeast mixture.
- Stir well, then start to bring the mixture together with your hands.
- If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not too wet that it won’t come together into a ball of dough.
- When you’re happy with the consistency, knead the dough on a well floured surface for 10 minutes or until smooth and elastic but still soft.
- Grease a large bowl with a little melted butter, then shape the dough into a ball and place in the prepared bowl.
- Cover with some cling film and leave in a warm place for about 1 hr, until it has doubled in size.
- Divide the dough into 8-10 balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel.
- Heat a large non-stick frying pan over a high heat.
- Take one of the balls of dough and roll it out to form an oval shape (about 18cm x 10cm). When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 minutes, then turn over and cook on the other side for another 2-3 minutes until fully cooked. I usually dry fry 2 naan breads at a time.
- Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and put it on the baking sheet.
- Keep the naans warm in the oven adding each cooked naan on top of each other as you make them, brushing each one with melted butter as you go.