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Pre-heat the oven and put the baking tray into it to heat up.
Measure the yoghurt and water into a jug and stir to combine.
Put the flour, sugar and salt into a large bowl and blend them together.
Add the prepared yoghurt to the flour bowl and stir gently to form a soft dough.
Sprinkle the dusting flour onto a work surface, turn out the dough and cut it in half.
Gently flatten each piece of dough, teasing it into a 25x18cm/10x5” oval or teardrop shape.
Brush the top of the dough with water.
Check the oven temperature has reached its maximum.
Working quickly and carefully, open the oven and lay the dough, wet side down, onto the hot baking tray.
Bake for 7 minutes.
Turn the naan over and bake for a further 7 minutes.
Remove the naan from the oven and brush them with melted butter.
Wrap the naan in tin foil and leave to cool.
Serving
Heat the grill until very hot.
Toast the pre-baked naan for 1 minute, then turn it over and cook the other side for 1 minute.
Wrap in tin foil until ready to eat.
Equipment
large oven tray and tin foil
Temperature
For cooking 240˚C, Fan 220˚C, 475˚F, Gas 9
For re-heating – hot grill
Cooking time
14 minutes for cooking + 2 for re-heating
OMG, these are so easy to make And go well with curry!
I added the water gradually and did not use it all, as it would have made the dough too soggy.
Could add coriander, garlic or both.
