Naan - Indian Flatbread

This classic Indian flatbread is traditionally served at festivals or special occasions. It is rich, fluffy and indispensable for mopping up curry and sauces.

Ingredients

• 90g bakers flour, plus extra for dusting
• 1/4 tsp dry yeast 
• 1/4 tsp salt 
• 1/4 tsp sugar
• 2 tsp greek yoghurt, room temperature  
• 2 tsp melted ghee
• 50ml milk, room temperature

Method

1. Mix all the ingredients together in a bowl until they begin to stick together.
2. Tip the mixture onto a work surface and knead for 5 minutes. The dough should become smooth and supple. 
3. Lightly oil a medium size bowl and place the dough inside. Cover with cling film and rest for 1 hour or until the dough has doubled in size. 
4. Use a knife to cut the dough into 2 pieces and roll them into a ball shapes.
5. Lightly dust your work surface and dough pieces with a little flour.
6. Roll the divided dough into round disks, approximately 12cm in diameter.
7. Heat a heavy bottom frypan over medium-low heat and lightly grease the base with cooking spray or oil.
8. Cook the naan for 1-2 minutes on each side or until the dough has bubbled up and starts to brown slightly.