Naan bread
- Prepare
- over 2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Makes 8 large naan breads
Some people choose to make their naan using fast-action yeast – Romy Gill prefers them without, just the way her mum used to make them. Feel free to experiment with your own toppings!
By Romy Gill
Ingredients
- 600g/1lb 5oz self-raising flour, plus extra for dusting
- ½ tsp salt
- 1 tsp caster sugar
- 1 tsp baking powder
- 300g/10½oz Greek-style yoghurt
- 175ml/6fl oz lukewarm milk
- 2 tsp sunflower oil
- 4 tsp melted ghee or butter (or oil)
Method
Sift the flour into a large bowl. Add the salt, sugar and baking powder and combine well, then add the yoghurt and mix together.
Gradually add the milk and knead to form a dough. Add the oil and knead in the bowl for 6–7 minutes.
Cover the bowl with a clean tea towel and leave in a warm place for 1–2 hours (the dough will rise and be soft and easy to roll when ready, but it won't double in size like a yeasted dough).
Preheat the oven to 240C/220C Fan/Gas 9 and place an upside-down baking tray inside.
Divide the dough into 8 equal-sized balls. Roll a dough ball out on a lightly floured work surface to a disc around 20cm/8in in diameter.
Place on the preheated baking tray and cook for 4 minutes, or until cooked through on both sides.
Remove from the oven, brush with the ghee and wrap in a clean tea towel so it stays soft and keeps warm. Repeat with all of the remaining dough balls. Serve warm.
Recipe tips
If you don't have self-raising flour in the cupboard, you can use 2 tbsp baking powder and sift it well into plain flour before mixing. This naan recipe can easily be halved. The naans will freeze well if wrapped up tightly.
