Beautifully soft and tender, these slightly charred breads are full of flavour. Great for mopping up a curry sauce, or just enjoy them straight from the pan!
7 g packet (2 tsp) instant dried yeast
150 ml milk, warmed
2 tsp caster sugar
3 cups white bread flour
½ tsp fine salt
1 tsp baking powder
2 Tbsp vegetable oil
½ cup plain Greek-style yoghurt
1 egg, lightly beaten
- Put yeast, milk and 1 tsp of the sugar in a small bowl. Stir until yeast has dissolved. Set aside in a warm place for 10 minutes or until foamy.
- Sift flour, salt and baking powder into a large bowl. Make a well in centre and add remaining sugar, yeast mixture, oil, yoghurt and egg. Using your hands, gradually combine to form a rough ball of sticky dough. Transfer to a clean, dry surface and knead for 5 minutes or until a smooth and slightly sticky ball of dough forms.
- Return dough to bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size.
- Turn out dough onto a clean, dry surface and press down on dough with your fist to remove air. Divide dough into 6 balls. Heat a large non-stick frying pan over a high heat. Roll out 1 ball into a tear-shape, about 2cm thick, 22cm long and 14cm at its widest point. Add dough to pan and cook for 2 minutes or until large bubbles form on surface and base turns golden brown. Turn and cook for a further 2 minutes or until lightly charred and puffed up. Wrap naan in a clean tea towel to keep warm. Repeat rolling and cooking remaining dough, then serve.