Naan making is like making bread, the right dough will produce soft and pliable naans and the more often you make them, the better they get!
- To make 8 naans
- 16 oz Self Raising flour
- 1 sachet dry yeast
- 4 tbs low fat yoghurt
- 1 tsp salt
- 1 tbs honey or sugar
- 2 tbs oil
- water (hot)
Take two cups of almost boiling water, add the yeast, honey/sugar, oil and salt, mix well and keep aside for 10 mins..
Put the flour into a deep bowl, add the liquid mixture and use your hands to make a loose dough.
Enclose the bowl in a plastic shopping bag and keep in a closedcupboard overnight in the Winter and for 4 hours in the Summer.
Remove plastic cover and make 8 equal dough balls, dip gently into the dry flour and keep them a few inches apart in a tray.
Switch on grill on high for 10 mins. Heat a non-stick Iron griddle/tawa/frying pan to a medium heat.
Roll out first dough ball to qtr inch thickness, you may need to dip in dry flour to make sure it doesn’t stick and place on a hot tawa, prick a few times with a fork or knife as soon as you put it on the griddle. When underside is almost cooked, use a fish slice to remove onto the grill tray and cook the naan under a hot grill until it beings to turn colour (3mins).
Remove from grill onto a flat piece of foil, coat with butter or olive oil whilst naan is hot and wrap in foil if serving later or serve immediately.