Naan, a classic Indian flatbread, is a staple in many households and a popular accompaniment to a variety of Indian dishes. Soft, fluffy and slightly chewy, naan is traditionally cooked in a tandoor oven, giving it a unique charred flavour and texture.
Ingredients:
- 1/2 cup lukewarm water
- 2 teaspoons granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 3/4 cups all-purpose flour, plus extra for surface
- 1 teaspoon kosher salt
- 1/2 cup full fat Greek yoghurt
- Vegetable oil, for cooking
Method of cooking:
In a small bowl, combine the lukewarm water, sugar and active dry yeast. Stir well and leave to stand for about 10 minutes until it becomes foamy. This indicates that the yeast is active.
In a large mixing bowl, whisk together the flour and salt.
Add the Greek yoghurt and yeast mixture to the dry ingredients.
Mix the ingredients until you have a dough. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a little more water.
Turn the dough out onto a lightly floured surface.
Knead the dough for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl and turn to coat with oil.
Cover the bowl with a damp cloth or plastic wrap and leave to rise in a warm place for about 1-2 hours, or until doubled in size.
Punch down the dough to release the air.
Divide the dough into 6 equal parts.
Roll each portion into a ball and flatten into a teardrop or oval shape about 1/4 inch thick.
Heat a cast iron or non-stick frying pan over a medium heat.
Lightly brush one side of the naan with vegetable oil.
Place the naan on the hot pan, oil side down. Cook for 1-2 minutes until bubbles form on the surface and the bottom is golden brown.
Brush the top with oil, then flip and cook for a further 1-2 minutes until golden brown and cooked through.
Repeat with the remaining dough balls.
Serve the naan warm. You can brush with melted butter or ghee and sprinkle with fresh herbs.
