Naan Bread

 450 g plain flour, and extra when rolling
 1 tbsp dried yeast
 1 tsp sugar
 150 ml milk (room temperature)
 2 tsp salt
 2 tbsp yoghurt
 3 tbsp melted butter
1

Put the dried yeast and sugar into a bowl and add the milk and set aside for 20 minutes until frothy.

2

Sift the flour and salt into a large bowl, add the yoghurt, 2 tbsp butter and the yeast mixture, mix well together to form a dough. Knead the dough until it is soft and smooth. Put the dough back into a lightly greased bowl, cover with a damp tea towel or cling film and leave to rise in a warm place for 3-4 hours, until it is double in volume.

3

Pre-heat the oven to 200ºC (gas mark 7), divide the dough into 8 equal portions and shape them into balls. Roll out each ball on a floured surface into a tear-drop shape, each naan should be at least 4mm/¼” thick or it will be too crispy when baked.

4

Put the naans on a large greased baking tray and place in the centre of the oven and bake for 4-5 minutes until they have puffed up and slightly browned. The naan will most likely be baked in batches.

5

Brush the naan with melted butter and cover with foil to keep warm. Continue to bake the remaining naans.

6

Serve hot.

Category, CuisineCooking Method

Ingredients

 450 g plain flour, and extra when rolling
 1 tbsp dried yeast
 1 tsp sugar
 150 ml milk (room temperature)
 2 tsp salt
 2 tbsp yoghurt
 3 tbsp melted butter

Directions

1

Put the dried yeast and sugar into a bowl and add the milk and set aside for 20 minutes until frothy.

2

Sift the flour and salt into a large bowl, add the yoghurt, 2 tbsp butter and the yeast mixture, mix well together to form a dough. Knead the dough until it is soft and smooth. Put the dough back into a lightly greased bowl, cover with a damp tea towel or cling film and leave to rise in a warm place for 3-4 hours, until it is double in volume.

3

Pre-heat the oven to 200ºC (gas mark 7), divide the dough into 8 equal portions and shape them into balls. Roll out each ball on a floured surface into a tear-drop shape, each naan should be at least 4mm/¼” thick or it will be too crispy when baked.

4

Put the naans on a large greased baking tray and place in the centre of the oven and bake for 4-5 minutes until they have puffed up and slightly browned. The naan will most likely be baked in batches.

5

Brush the naan with melted butter and cover with foil to keep warm. Continue to bake the remaining naans.

6

Serve hot.

Naan Bread
IngredientsDirections
Nutrition Facts

Servings 4

Ingredients

 450 g plain flour, and extra when rolling
 1 tbsp dried yeast
 1 tsp sugar
 150 ml milk (room temperature)
 2 tsp salt
 2 tbsp yoghurt
 3 tbsp melted butter

DIRECTIONS

1

Put the dried yeast and sugar into a bowl and add the milk and set aside for 20 minutes until frothy.

2

Sift the flour and salt into a large bowl, add the yoghurt, 2 tbsp butter and the yeast mixture, mix well together to form a dough. Knead the dough until it is soft and smooth. Put the dough back into a lightly greased bowl, cover with a damp tea towel or cling film and leave to rise in a warm place for 3-4 hours, until it is double in volume.

3

Pre-heat the oven to 200ºC (gas mark 7), divide the dough into 8 equal portions and shape them into balls. Roll out each ball on a floured surface into a tear-drop shape, each naan should be at least 4mm/¼” thick or it will be too crispy when baked.

4

Put the naans on a large greased baking tray and place in the centre of the oven and bake for 4-5 minutes until they have puffed up and slightly browned. The naan will most likely be baked in batches.

5

Brush the naan with melted butter and cover with foil to keep warm. Continue to bake the remaining naans.

6

Serve hot.