Naan

Naan

Ingredients
170g Cake flour
100g Bread flour
1/2 cup + 2 tablespoons lukewarm water
70g plain yoghurt
30g butter, melted
1 1/2 tsp instant yeast
1 tsp sugar
1 1/2 tsp salt

Garnishes
Melted butter, to brush over cooked naan
Fresh coriander, to garnish

Method
In a large bowl combine all the dough ingredients and mix until a shaggy dough is formed. Knead the dough until it’s smooth and slightly sticky.

Place the dough in an oiled bowl, cover with a kitchen towel or cling wrap, and allow to rise until doubled in size, 60 minutes.

Divide the dough into eight equal pieces. Shape each into a ball, cover with a kitchen towel, and allow to rest for 20 minutes.

On a lightly floured surface, use a rolling pin to roll each ball into a 15-20 cm round. Do this with the rest of the dough, then cover with a ktichen towel.

Heat up a thawa or cast iron pan on high heat, once the pan is hot cook the naan for half a minute or until bubbles form on the top side and the underside browns. Flip it over to brown the other side for a minute.

Remove the naan from the pan onto a plate, and brush with melted butter and garnish with fresh coriander, continue this process until all the naan has been cooked.

Enjoy as a pizza base, or with your favourite curry.