Naan Breads
By: Anonymous
Published: Friday, February 12, 2010 - 10:32pm

Ingredients




15 grams fresh yeast
50 mls warm milk
500 grams plain flour
1 teaspoon salt
1 teaspoon caster sugar
1 lrg egg
150 grams natural yogurt or buttermilk
50 grams butter melted and cooled

Preparation

1 Crumble the yeast into the warn milk and leave to stand for 2 to 3 minutes before whisking to ensure that it is completely dissolved. 2 Mix the flour salt and sugar together in a large bowl and make a well in the centre. 3 Tip in the yeast egg and 3 tbsp of the yogurt then mix to a soft manageable dough adding a little oxtra milk if necessary. 4 Turn the dough on to the work surface and knead thoroughly until soft smooth and stretchy. 5 Return the dough to the bowl then cover and leave it by the side of the aga until it has doubled in size. 6 Scrape the dough back on to the work surface and divide it into six shaping into balls whilst kneading lightly. 7 This is when you would add a filling. Cover and leave to rest for about 10 minutes until slightly puffy. 8 Roll and pull each piece of dough into a large teardrop shape about 200mm in length. 9 Brush the naans with the remaining yogurt then bake them immediately three at a time on the floor of the roasting ovenfor 5 to 8 minutes until slightly puffed and cooked. 10 Flip the breads over forjust a few seconds to lightly colour (not brown) the tops. 11 Spread with a little butter before serving keep the first batch warm in a clean tea towel or napkin in the simmering ovenwhile cooking the remaining breads. 12 I use the floor of the roasting ovenlike a tandoor (traditional Indian clay oven) to cook these flat breads. When shaping the naans experiment with adding fillings such as chopped garlic and coriander or coconut and sultanas. 13 Makes 6