Naan bread
Some people choose to make their naan using fast-action yeast - Romy Gill prefers them without, just the way her mum used to make them. Feel free to experiment with your own toppings!
Ingredients
- Milk100 ml
- Sunflower oil10 ml
- Ghee (clarified butter)20 ml
Instructions
7 steps- 1
Sift the flour into a large bowl. Add the salt, sugar and baking powder and combine well, then add the yoghurt and mix together.
- 2
Gradually add the milk and knead to form a dough. Add the oil and knead in the bowl for 6-7 minutes.
- 3
Cover the bowl with a clean tea towel and leave in a warm place for 1-2 hours (the dough will rise and be soft and easy to roll when ready, but it won't double in size like a yeasted dough).
- 4
Preheat the oven to 240C/220C Fan/Gas 9 and place an upside-down baking tray inside.
- 5
Divide the dough into 8 equal-sized balls. Roll a dough ball out on a lightly floured work surface to a disc around 20cm/8in in diameter.
- 6
Place on the preheated baking tray and cook for 4 minutes, or until cooked through on both sides.
- 7
Remove from the oven, brush with the ghee and wrap in a clean tea towel so it stays soft and keeps warm. Repeat with all of the remaining dough balls. Serve warm.
Nutrition
1 serving ≈ 94 g
Nutrition values are estimates. - means data is unavailable.
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