Making naan bread

making naan bread

Easy Naan    (Makes 6-8)

1.5 tsp dry yeast

1 tsp sugar

150ml warm water

2.5 - 3 cups plain flour, plus extra to dust

1 tsp salt

Half cup natural yoghurt

2 tbsp melted butter, plus extra to brush

A little vegetable oil, to grease

Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth. (30-45 minutes.)

Put the flour and salt into a large mixing bowl and stir to combine. When the yeast mixture is frothy, stir in the yoghurt. Make a well in the middle of the flour and pour in, yeast mixture and melted butter. Mix, gradually adding water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry. Tip out on a lightly floured surface and knead for about five minutes until smooth and a little less sticky, then put in a large, lightly oiled bowl. Cover and leave in a warm, draught-free place (the airing cupboard, or an unlit oven) until doubled in size: roughly 90–120 minutes.

Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls (or six if you have a particularly large frying pan). Meanwhile, heat a non-stick frying pan over a very high heat for five minutes and put the oven on low. Prepare the melted butter to garnish.

Flatten one of the balls and prod or roll it into a flat circle, slightly thicker around the edge. Pick it up by the top to stretch it slightly into a teardrop shape, then put it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining.

Brush with melted ghee and sprinkle with seeds, if using, and put in the oven to keep warm while you make the other breads.