Naan BreadsPrep:20min Cook:4min Ready in:24min Serves 4
- 2 tsp sunflower oil
- 250g plain flour
- ¼ tsp salt
- ½ tsp bicarbonate of soda
- 170g Greek-style fat free yogurt
- Cut out 4 pieces of foil, each about 28 × 20 cm, and brush them with the oil. Sift the flour, salt and bicarbonate of soda into a bowl. Add the yogurt and stir until thoroughly mixed to make a fairly soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until smooth.
- Preheat the grill to high. Cut the dough into quarters. On the lightly floured surface, roll out one portion into an elongated oval, about 25cm long and 18cm wide across the middle. Lay the bread oval on one of the prepared pieces of foil. Repeat with the remaining portions of dough.
- Place a naan, on its foil, under the grill, about 15–20 cm away from the heat if possible. Cook until the bread bubbles up and browns slightly in places – this takes about 2 minutes, but watch it constantly to ensure that it does not overcook.
- Turn the naan and cook the second side for 1–2 minutes or until firm and browned in places. Wrap the cooked naan in a tea-towel to keep hot while grilling the remaining breads. Serve hot or warm.
Tips and Tweaks
- For a different taste add chopped garlic, fresh coriander and some chilli, very tasty!
- If you don't have a rolling pin divide into 4 and make into patties in your hand then beat backwards and forwards and pulled out to the required size.
- You can add coconut and sultanas to make them like peshwari naans