I know that to get a perfect naan you need a tandoor oven, but if you do fancy making naan bread, this version is excellent, although it does take time and patience.
Makes 4 medium naan breads.
- 190g strong white bead flour with extra for dusting
- pinch of salt
- 1/2 tsp baking powder
- 1/2 tsp sugar
- 1/2 beaten egg
- 10g natural yoghurt
- 20ml milk
- 10ml vegetable oil
- 75ml water
- Coriander and butter to finish
- Sift the flour, salt and baking powder into a bowl
- In another bowl whisk together the yoghurt, sugar, milk and beaten egg.
- Make a well in the centre of the flour and add the egg mixture.
- Bring the mixture together and knead to make a soft dough.
- Let the dough rest for ten minutes.
- Add the oil and knead, then place in a bowl and cover with a damp cloth for 2 hours.
- Divide the dough into four equal balls, place them on a floured tray and cover with clingfilm and leave for 30 minutes.
- Pre-heat the oven to gas mark 9, 220°C Fan or 475°F.
- Oil two baking sheets.
- Shape the dough balls into flat round disks.
- Place on the trays and bake for 3 minutes or until crispy.
- Splash with a little water.
- Wrap in a clean tea-towel to keep warm until you are ready to use.
- To serve spread with a bit of butter and chopped coriander.