PREPARATION TIME 20 minutes, plus rising COOKING TIME 10–12 minutes MAKES 4 good-sized naan bread
300g (10½oz) strong plain white flour
1 teaspoon salt
1½ teaspoons easy-blend dried yeast
4 tablespoons natural yoghurt (at room temperature)
1 tablespoon sunflower oil
about 125ml (4fl oz) warm milk
about 3 tablespoons melted ghee or butter, for brushing
1 Sift the flour and salt into a large bowl, then stir in the yeast. Make a well in the centre, then add the yoghurt, oil and enough milk, mixing to form a soft dough.
2 Turn the dough onto a floured surface and knead until smooth. Shape into a round, then place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
3 Knock back the dough on a lightly floured surface, then divide into 4 equal portions. Roll out each piece of dough to form a flat oval or teardrop shape, about 5mm (¼in) thick and 23cm (9in) long. Cover and leave for 15 minutes.
4 Preheat the oven to 230°C/450°F/gas mark 8. Put 2 baking sheets in the oven to heat. Place the naan breads on the hot baking sheets and brush with melted ghee or butter.
5 Bake for 10–12 minutes, or until puffed up. Wrap in a clean tea towel and serve warm.
To make in a breadmachine: use quantities as listed in main recipe but amend following ingredients and use 120ml (4fl oz) milk and 1 teaspoon fast-action dried yeast, and add 1½ teaspoons caster sugar. Add ingredients to breadmachine in order specified in your instruction book. Use Basic Dough or Pizza Dough setting for this recipe, then continue as above from Step 3 of main recipe.