About this recipe:
A yeasted flat bread of Indian origin, warm naan breads are a great accompaniment to spicy soups and stews. Naan Breads are typically cooked in the high temperature of a tandoor oven, so it is important to pre-heat your oven to its highest temperature before you start baking.
large baking tray, kitchen foil, measuring jug and 2 x mixing bowls
150g natural yoghurt
100ml tepid water
350g Doves Farm Organic Self Raising White Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
¼ tsp salt
50g butter, melted
flour, for dusting
240°C, Fan 220°C, 475°F, Gas 9
- Measure the yogurt and water into a jug and stir to combine.
- Put the flour, quick yeast, sugar into a large bowl and blend them together.
- Add the prepared yogurt liquid, stir gently then add the salt.
- Using your hands gather everything together, gently pressing into a slightly sticky ball of dough.
- Knead the dough in the bowl for 100 presses without adding flour.
- Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
- Sprinkle flour over one large baking tray or insert a baking liner.
- Sprinkle the dusting flour onto a work surface, turn out the dough and cut it into six pieces.
- Gently tease each dough piece into a 25x12cm/10×5” oval or teardrop shape.
- Cover and leave to rise for up to 90 minutes.
- Pre-heat the oven 20 minutes before you are going to bake.
- Check the oven temperature has reached its maximum.
- Put the baking tray into the oven to heat up for 5 minutes.
- Working quickly and carefully, open the oven door and lay three dough pieces, onto the hot baking tray.
- Bake for 4-5 minutes.
- Turn the naan over and bake for a further 4-5 minutes.
- Remove the naan from the oven.
- Check the oven temperature has returned to maximum heat and cook the remaining naan.
- Melt the butter and brush it all over the cooked naan.
- Wrap the naan in kitchen foil and re-heat before serving warm.