Naan Breads

Makes 6
  • 250g plain white flour
  • 3 teaspoons sugar
  • 1 teaspoon instant dry yeast (both active and instant are covered in the steps)
  • 1 teaspoon salt
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra virgin olive oil
  • 170ml warm water 
  • (optional) 2 tablespoons melted salted butter, for brushing on finished naans
  • (optional) 1 tablespoon chopped flat leaf parsley, for serving

Method

Version 1: Instant yeast (doesn’t need to be activated in water):

In a large bowl, whisk together the flour, sugar, yeast and salt. Set aside. 

In a medium bowl, whisk together, the yogurt, olive oil, and 170ml warm water. Add the yogurt mixture to the dry ingredients and mix with a fork. 

When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. 

As soon as it comes together, stop kneading. 

Lightly oil a clean bowl (the bowl should be large enough to allow the dough to double in size).

Transfer the dough to the prepared bowl and cover with cling film or a damp kitchen towel. Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).

Version 2: Active dry yeast (does need to be activated in water):

In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 170ml warm water. Let it sit until frothy, about 10 minutes.

Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour and salt. Set aside.

Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. 

When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.

Lightly oil a clean bowl (the bowl should be large enough to allow the dough to double in size). 

Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1.5 to 3 hours, or until about doubled in size. 

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Once the dough has doubled in size, turn out onto a lightly floured surface and shape into a long fat sausage. Cut into 6 equal pieces and flatten into circles about 2mm thick either with your hands or a rolling pin.

Heat a dry frying pan over a medium heat and cook the naans one at a time. Allow to colour on one side before turning over to finish on the other side.

When all naans are ready, you can finish with melted butter and chopped parsley. Serve immediately.