Naan breads are served with many Indian dishes to soak up the delicious sauces. This recipe lets you enjoy the full flavour of fresh oven baked naan bread.
Ingredients (For 8 breads)
• 1½ teaspoons dried active yeast
• 1 teaspoon sugar
• 300g plain flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 tablespoon sunflower oil
• 75g natural yoghurt
Pre-heat oven to 200°C/180°C fan assisted / Gas mark 6. Mix the yeast with one tablespoon of warm water and stir in the sugar. Leave in a warm place for five minutes until the yeast is covered with froth.
Place flour in a separate bowl and mix in the salt and baking powder. Stir in oil, yoghurt and yeast mixture and knead to a smooth dough.
Place the dough in a large mixing bowl, cover with cling film and leave to stand until dough rises and doubles in size.
On a floured surface knead the dough again before splitting into 8 equal sized balls. With a rolling pin, roll each into a long oval shape about 5mm thick.
Place on a greased baking tray and put it into the hot oven. Leave to bake for approx. 10 minutes until they puff up and are soft and crumbly.
Do not leave for too long or else they will dry out and turn crispy.
Serve straight from the oven.
Also great for toddlers who can break it easily and dip it in a bit of sauce – best finger food there is!