Jump to navigation Jump to search
Ingredients[edit | edit source]
- 3 cups (450 g) plain flour
- 1 cup (240 ml) yogurt
- 1 teaspoon baking soda
- 2 teaspoons salt
- ¾ cup (180 ml) water
Procedure[edit | edit source]
- Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).
- Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.
- Divide the dough into small balls.
- Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.
- Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
- The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.
- Brush the naan with butter. Serve hot.
Notes, tips, and variations[edit | edit source]
- To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.
- To add extra flavour, consider adding finely-chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.