Veggie-Recipe.com

Naan Bread

Ingredients

150 ml (1/4pt) milk
2 tsp caster sugar
2 tsp dried active yeast
450g (1lb) plain flour
1 egg
150 ml (1/4pt) plain yoghurt
1 tsp baking powder
Salt
Oil

Method

You will need a good quality baking tray for cooking them in a very hot oven.

Put the milk in a bowl. Add 1tsp of the sugar and the yeast. Stir to mix. Set aside for 15-20 mins or until yeast dissolved and mixture is frothy.

Sift the flour, salt and baking powder into a large bowl.

When the yeast mix is frothy, add remaining teaspoon of sugar, yeast mixture, 2 tablespoons vegetable oil, yoghurt and egg. Mix to form a ball of dough.

Place dough onto a clean work surface and knead for 10 mins, until smooth.

Pour ¼tsp oil into bowl and roll the dough in it. Cover bowl with cling film and set aside in a warm place for 30 to 45 mins until doubled in size.

(When I didn’t oil the bowl, I wished I had)

Preheat oven to highest temperature.

Punch down dough and knead again. Divide into 6 balls. Keep five covered with tea towel. Roll dough into tear shaped naan about 10in by 5in.

Carefully remove the exceptionally hot baking tray from oven and slap naan onto it. Put it immediately into oven for 3 mins. It should puff up. Turn and put back in oven for a further minute.

Wrap in clean tea towel.
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Hints

You can well cling rap and freeze the Naan breads, then at a later date give them a minute each side under the grill, you might want to sprinkle a little water each side too.