Classic Naan
Naan is the perfect accompaniment to a curry, and homemade ones are especially delicious! Any leftover naan could be toasted for breakfast and topped with peanut butter or Nutella ... there are endless ways to eat naan.
Ingredients
- 2 cups (250g) plain flour
- 1 tsp (5g) salt
- 1 tsp (4g) instant yeast
- 130 g boiling water
- 120 g greek yoghurt
- butter melted, for brushing
Instructions
- In a large bowl, whisk together the flour, salt and yeast. In another bowl, combine the yoghurt and water and whisk together before adding to the four mixture.
- Stir to combine with a spoon or spatula then, bring the dough together with your hands until the flour incorporated. It will be a wet, sticky dough. Cover the bowl with a tea towel and place in a warm spot to rise for 1 to 1.5 hours.
- Once the dough has risen, turn it out onto a floured bench and divide it into 4 equal portions. Then roll out each dough ball, using a rolling pin that has been dusted in flour, into a circle.
- Heat a large frypan, approx 28cm, over high heat - cast iron or black steel is best for high heat cooking. Once the frypan is very hot, dust off any excess flour, place it into the frypan, cover with a lid, and cook for 1 minute.
- Once the pan is sizzling, flip and cook for a further 30 seconds uncovered. If black spots start to appear on the pan, wipe them out and continue. Transfer cooked naan to a plate, brush with some butter. You could even add a drizzle of honey, yum!