Ingredients
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5 fl oz Whole milk
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2 tsp Sugar
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2 tsp Fast acting dried yeast
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1 lb Flour - Plain
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1/2 tsp Salt
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1 tsp Baking powder
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2 tbsp Canola Oil
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5 fl oz Yogurt
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Directions
Steps
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1
Done
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Place the milk in a bowl. Add 1 tsp of the caster sugar and the yeast. Stir to mix and set aside for 15-20 minutes or until the yeast has dissolved and the mixture is foamy on top. |
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2
Done
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Sift the flour, salt and baking powder into a bowl. Add the remaining 1 tsp caster sugar, the yeast mixture, 2 tbsp vegetable oil and yogurt and egg. Mix to form a ball of dough. |
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3
Done
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Knead for 10 minutes until smooth. You can either use a stand mixer or make like a bread baking pro and hand knead. Form the dough into a ball. Place a 1/4 tsp of oil in a large bowl and roll the dough around until coated. Cover the bowl with cling film or a damp tea towel and set aside to rise for an hour, by which time it should have doubled in size |
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4
Done
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Preheat your oven to 450º F and place your heaviest sheet pan in the oven to heat up. If you have a pizza stone, I highly recommend using that as it gives a great even heat for the breads to bake on. When the oven is close to ready, also preheat a grill in a second oven if you have one. |
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5
Done
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Knock the dough down and knead again. Divide into six equal balls. Keep covered with a damp towel when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 10 inches long and 6 inches wide at its' widest point. |
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6
Done
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Slide the oven shelf forward and place a naan on the pizza stone. Bake in the oven for 3 minutes. The naan will puff up quickly. Now place the naan on a baking tray under the grill for about 30 seconds to brown slightly. Wrap the naans in a tea towel or foil. Serve hot. |
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7
Done
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If you have the pizza stone you can easily avoid the need for the grill step above. Simply slap a naan onto the hot pizza stone for 3 minutes, then flip with a large spatula for 30 seconds and remove. The naan should have those lovely brown marks on it when done. |
