Homemade Naan Bread
Making these yourself means you can flavour them as you like, for example combining fresh chopped coriander, garlic, chilli, raisins or spices into the dough and topping with cumin, nigella or sesame seeds or cheese just before cooking.
Ingrediants 300g plain flour120ml luke-warm water80ml plain yoghurt (Greek yoghurt is fine if you’ve got some left over from the tatziki)60ml sunflower oil2 tsp dried yeast1 tsp caster sugar½ tsp salt1 large egg
1. Pour the warm water into a jug and add the sugar and yeast. Stir to combine then set aside for 10-15 minutes or until the liquid has a froth covering the surface.
2. Place the flour into a large bowl, add the yeast, egg, sunflower oil and yoghurt and mix well with a spoon or your hands to combine, then tip out onto a floured surface and kneed lightly to form a smooth elastic dough.
3. Place in a large bowl, cover the top of the bowl with cling film and leave in a warm place for about an hour or until doubled in size.
4. Tip out onto a floured surface, knock back gently and divide into eight pieces. Form each into a round ball and then roll out thinly.
5. Cook each naan bread individually in a medium-hot frying pan with a bit of oil and butter to prevent them from sticking.
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6. Flip over as soon as one side bubbles and turns golden brown to cook the other side.