Naan Bread recipe
Traditional Indian bread, great with curry.
Preparation time: 5 minutes kneading, at least 3 hours standing
Cooking time: minutes
9oz (250g) self raising flour
9 level tablespoons Greek yoghurt
dash of milk (about 1 tablespoon)
a little vegetable oil
a little butter
Put the flour in a mixing bowl and spoon in the yoghurt
Mix well. Add a dash of milk and knead well. It should have the
consistency of bread dough. If it is too dry or sticky then add a
little more milk or flour.
Cover and leave to stand for at least 3 hours.
Preheat the grill to medium.
Cover the grill pan with aluminium toil and brush lightly with oil.
This will prevent the bread from sticking.
Divide the dough into 6 or 7 balls. Take one, dust it with dry flour
and roll it out into a tear shaped flat bread about 7in (18cm) long
and 5in (13cm) wide across the base.
Place on the foil under the grill. When it has risen and turned pale
brown (this will take about 3 minutes) turn it over.
Once cooked, rub a little butter on one side to keep the naan soft.
Repeat with remaining balls of dough