Naan
Naan is a round flatbread made with white flour and is a staple accompaniment to hot meals in central and southern Asia.
Total Time
2 hours
Servings
4
3 cups (450 g) plain flour
1 cup (240 ml) yogurt
1 teaspoon baking soda
2 teaspoons salt
¾ cup (180 ml) water
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.
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.
4–5 minutes
Brush the naan with butter. Serve hot.
- •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.