Ingredients
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1 cup (120g) Self Raising Flour
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1 cup (250ml) Greek Yoghurt - Full Fat
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1 teaspoon - OPTIONAL Baking Powder
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1 teaspoon - OPTIONAL Salt
Directions
Plain full fat yogurt gives this dough a pillowy, stretchy texture, and cooking it over high heat gives this naan bread a great blistered surface. Finish by brushing with ghee or butter
You don’t need a tandoor oven, bread machine, or any other special equipment to make these naan. A cast iron skillet or frying pan will allow the naan to puff up nicely. As for mixing the dough, a stand mixer will make the kneading easier, but you can just as easily use your hands.
For a vegan version use dairy-free Greek yogurt and gluten-free self-rising flour.
Fancy making your own tandoor? Then you need to see this Home made tandoor | How to build a tandoor oven at home for under £50 | DIY Tandoor Oven
Steps
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1
Done
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Place the flour and salt to a bowl, mix through and create a small well in the centre. Add the yoghurt and combine well from the outsides |
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2
Done
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Flour the table top slightly then kneed the dough for around 5 minutes gently, adding more flour if needed. The dough should not be sticky and should bounce back when gently pushed |
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3
Done
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Spit into 4 pieces, flour the table again and roll until around 3mm thick. |
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4
Done
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Heat a pan on medium high and allow to heat through. Sprinkle water onto one side of the naan dough and place that side down in the pan |
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5
Done
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As bubbles begin to form add some more water (or butter) to the top and flip over the naan. Continue to cook until both sides are cooked and scorch marks appear |
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6
Done
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Brush with a little butter and enjoy |
