Ingredients

Procedure

2 fluid oz. Luke warm water

¾ teaspoon dried instant yeast

1 tsp sugar

Mix the yeast, sugar and luke (hand) warm water together and set aside in a warm place for 10 mins.

1 lb strong white bread flour

1 tsp salt

Mix the flour with the salt.

Once the yeast has frothed up to around twice original size, (10 mins), mix into the flour that has been pre-mixed with the salt.

2 fl.oz. plain yoghurt

Add the yoghurt and mix well.

Continue to add small amounts of luke warm water and mix together well until the dough reaches a firm consistency.

Continue to knead the dough for 10 minutes. (Add extra flour if the dough becomes too sticky during this process.)

Oil for brushing

Cling film

Set aside in a lightly oiled basin, cover with cling film and leave to rise in a warm place for 3hrs.

Pre-heat a full grill to full power.

Line a baking dish with foil.

Divide the dough into 3 equal sized portions.

Roll/manipulate the dough into Naan shaped (¼ inch thick) onto a floured board.

Prick with a fork evenly all over.  Brush the surface with oil.

Turn over into the foiled tray and brush remaining side with oil. 

Place under hot grill for approx 2-3mins until nicely browned, don’t overcook as it goes hard.  When cooked turn over, re-brush with more oil and grill. 

As the grill heats up the cooking time required reduces, so its as well to start watching the cooking after say 1 min and manipulating the position of the Naan to achieve the best colour/evenness of cooking by making small adjustments whilst keeping an eye on the grilling process.

Repeat for Naans no’s 2 and 3.  Serve still warm.