Naan Bread

Makes 6 breads.
  • 1/4 pint (150ml) warm milk
  • 2 tsp caster sugar
  • 2 tsp (or 1 sachet) dried yeast
  • 1 lb / 450g plain flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tbsp oil
  • 5 fl oz (150ml) plain yoghurt
  • 1 large egg
If using dried yeast which isn't fast acting, add half the sugar to the warm milk, stir in the yeast and leave for 15-20 minutes to activate, then combine with the remaining ingredients. Otherwise, combine all the ingredients immediately.

Combine the mixture and knead to a smooth dough. Place in a large bowl (or knead the dough in the mixing bowl and leave it in there) then cover the bowl with a damp tea towel to stop the mixture drying out. Leave to rise for about an hour, or until the dough has doubled in size.

Preheat the oven to its highest temperature, place a baking sheet ijn the oven, and preheat the grill.

Knock back the dough and divide into 6 balls. Leave the unworked dough in the bowl and re-cover with the damp towel, and repeat the process below for each bread.

Take the dough ball and roll it out into a flat, tear-shaped naan. Remove the tray from the oven, slap on the naan and put the tray back in immediately. Cook for 3 minutes. Remove the tray and place the naan under the grill for half a minute until the top browns slightly.

Wrap the naans as they are completed in a clean tea towel. Serve the naans warm. Any unused naans should be freezable, either when finished or before grilling if preferred.