Naan

Naan bread is flatbread often served to compliment and scoop up curries - such as our Geeta's Curry - a versatile master recipe.

Ingredients

• 1 ½ cup plain flour (plus up to a half cup more if needed and extra for bench when rolling out naans)
• 1 cup yoghurt
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ghee or olive oil for greasing bowl

Equipment

• mixing bowl
• wooden spoon or spatula for mixing
• frying pan
• flipper for flipping the breads

 Method

1. Add the yoghurt, flour, salt and baking soda and mix together until the mix forms a dough - you can use a spoon, then you may wish to switch to your mixing with your hands as the mix gets thick.
2. Kneed the dough until all the flour and yoghurt is nicely incorporated - may take a couple of minutes of gentle kneading. Add a little more flour or yoghurt or water as needed if the dough is too dry or wet.
3. Remove the dough from the bowl. Clean and dry the bowl, and then grease it with a little ghee or olive oil. Also grease the outside of the dough ball.
4. Put the dough back in the bowl and cover the bowl with a damp tea towel and allow to rest two hours. This will allow the dough to rise and expand
5. Form the dough into 6-8 medium sized balls.   Roll out each ball at a time into rough circles approximately 3mm thick. 
6. Heat a frying pan on medium heat and fry on one side until small pockets of air appear.
7. Flip, and cook on the other side.  Press down the sides with a spatula if they are not on the pan.  Flip again.  Small dark spots should appear on both sides of the bread as you cook it.  Try to find the right heat so that the spots are dark brown but not black.
8. Flip the bread again and allow the bread to puff up for 10-20 seconds.  Then remove from the pan and stack with the others. Serve immediately.
9. Naans can be stored in the fridge for 2-3 days, or in the freezer for up to 3 months.

Photos of the Process: