Naan

Naan bread is flatbread often served to compliment and scoop up curries.

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

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.
2. Add a little more flour or yoghurt or water as needed to form a nice dough.
3. Remove the dough and put a little bit of oil on the dough and bowl to stop it from sticking, and put the dough back in the bowl.
4. 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: