Naan Bread

Makes 3
Unbleached white bread flour 225g
Salt ½ tsp
Yeast 15g
Vegetable oil 15ml
Lukewarm milk 60ml
Plain yoghurt 30ml
Egg 1
Ghee or melted butter 50g
Method
1. Sift the flour and salt together into a large bowl.
2. In a smaller bowl, cream the yeast with the milk an set aside for 15 minutes.
3. Add the yeast mixture, oil, yoghurt and egg to the flour and mix to a soft dough.
4. Turn out the dough and knead on a lightly floured surface for about 10 minutes until
soft and elastic.
5. Place in a lightly oiled bowl and cover with cling-film. Leave to prove in a warm
place for 45 minutes.
6. Pre heat the oven to 230°C and place a heavy tray or stone slap in to get hot.
7. Turn the dough out and knock back.
8. Divide into three balls and roll each ball into a tear drop. (20cm x 13cm) This can
be done by hand but oil your hands before handling the dough.
9. Preheat a grill so that it is very hot.
10. Place the Naan on the hot baking sheet and bake for 3-4 minutes until puffed up.
11. Remove the Naan from the oven and place under the grill for a few seconds or until
the top of the Naan browns slightly.
12. As soon as you remove the Naan from the grill brush lightly with melted ghee or
butter and wrap in a tea towel to cool.

Note.
- To gain the traditional
flavour of an Indian Naan
the dough should be left to
sit for 24 hours before use.
- Traditionally Naan should
be cooked in a tandoor
(oven) by shaping and the
placing the dough on the
wall of the oven. This gives
the Naan its traditional
crust