Naan Bread

 

We always bought our naan breads but not any more! This recipe turned out so well they really were the best naan breads we've ever had! So light, soft and tasty. 

Ingredients
makes 4

4g dried yeast

50g ghee, or unsalted butter

250 g strong white plain flour 

125ml lukewarm water

3 tbsp natural yogurt, heaped

Method

Melt the ghee in a small pan over a low heat. 

Pour in the flour into a large bowl and create a well to one side. Add the dried yeast then add a little of the lukewarm water to the yeast. Leave for a few minutes to activate.  

Add a teaspoon of salt to the opposite side from the yeast. Then gradually add the remaining water, followed by the ghee and the yogurt. (Keep a little ghee behind for brushing later)

Beat well with a fork to bring it together into a smooth and quite sticky dough.

Next, on a lightly floured surface knead the dough for a few minutes. 

Once it has a smooth consistency place in a lightly floured bowl and cover with a damp tea towel. Leave in a warm place for 90 minutes until it appears double its size.

Divide the dough into four balls, then roll each into an oval shape, about 1½cm thick.

Place a large frying pan over a high heat, then add a rolled out dough one at a time cook for 2 to 3 minutes then flip over for a further 3 minutes. Ideally you can get that charring for extra flavour without burning. 

Brush with a little of the remaining ghee. Keep warm in an oven on a low temp whilst you cook the other three naan breads.