Eaten warm with your favourite curry, these naan breads are delicious and extremely versatile
Allergens: gluten, milk
INGREDIENTS:
- 300 g bread flour (strong)
- 130+20 ml water
- 70 g plain yogurt (unsweetened )
- 5 g dried yeast
- ½ tsp baking soda
- ½ tsp sugar
- ½ tsp salt
- 1 tbsp olive oil
- 1 tbsp melted ghee (for brushing)
In a small bowl, combine the yeast, sugar and 20 ml of warm water: stir until the yeast is dissolved. Wait 5-10 minutes before combining this mixture with the other ingredients.
Place all the remaining dry ingredients in a large bowl, then combine them with the yeast mixture.
Add the yogurt into the bowl and mix well with a spoon, then start adding the water in small additions. You may need to use a little bit more or less water.
Mix the dough with a spoon until it starts to come together, then use your hands and knead the dough for 1-2 minutes. Use 1-2 teaspoons of olive oil to help you to shape the final result. The dough should be very soft but not sticky and it should be easy to form a ball with it.
Shape the dough into a ball, cover it with a little bit of olive oil and leave it to rest in a large bowl for approx. 1 hour (cover the bowl with reusable wrap or a damp towel).
Divide the dough into 6-7 small balls and place them on a baking tray or wooden board dusted with flour. Cover the balls of dough with a clean kitchen towel.
Heat a large non-stick pan over medium-high heat.
Take one portion of dough at a time and roll it into an oval shape. While you can decide how you want to shape your naan, each piece should not be too thin.
Cook your naan for 4-5 minutes or until well cooked through and charred in patches. Turn the naan a couple of times. brush the naan with melted ghee before cooking it.
Once each piece of naan is cooked, brush it with melted ghee. Keep the naan in a dish lined with a clean kitchen towel. Best served fresh.
For this naan recipe, you can use plain flour, too. Bread flour has a higher gluten content compared to plain flour, so the final result will have a nicer texture (chewy and elastic).
