This is a recipe for 4 naan bread and was sourced from Perdita Robinson via Philip Cash. In total it requires about 1½ hours, but over an hour is spent resting the dough.
- Yeast, 5 g (¾ tsp)
- White flour, 250 g
- Plain yoghurt, 50 g (2½ tbsp)
- Salt, 4 g (½ tsp)
- Baking powder, ¾ tsp
- Ghee, for kneeding (sub. with sunflower oil or melted butter)
- Water, 150 g at 22°C
- Pour the water into a bowl. Whisk in the yeast and then mix in half the flour with a fork.
- Cover and leave in a warm place for 30 min
- Stir in the yoghurt, and then the rest of the flour, the salt and the backing powder.
- Mix by hand into a soft sticky ball.
- Cover the ball with 2 tsp of ghee and rub to cover
- Give the ball of dough a couple of rough ‘squeezes’
- Return to the bowl, cover and rest for 15 min
- Rub on a tsp of ghee
- Kneed the dough on an oiled surface for 30 s, return it to the bowl, cover and rest for 15 min
- Kneed again for 60 s then quarter the dough. Dust with flour and rest for 5 min
- Heat a wok over a medium heat
- Take on piece and roll into a teardrop shape, about 3 mm thick (dust with flour as appropriate)
- When the wok is hot, lift the dough and lay it in the wok. Brush the top with a mixture of oil and herbs.
- Leave covered for 60 s during which time you can prepare the next piece of dough
- The naan should have risen slightly and started to blister on the top and browned slightly underneath. Flip and cook for 60 s