Naan
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar and the Caribbean.
Ingredients
- 1/2 Kilogram(kg) plain flour
- 1 Teaspoon(tsp) plain flour
- 1/2 Teaspoon(tsp) salt
- 1 Teaspoon(tsp) baking powder
- 1/2 Teaspoon(tsp) bicarbonate
- 2 Teaspoon(tsp) yeast
- 1 Tablespoon(tbsp) sugar
- 2 Tablespoon(tbsp) melted butter
- 1/2 Cup yoghurt
- 1/2 Cup milk
- 1 egg
Instructions
- 1 Dissolve the yeast in lukewarm water, mix 1 tablespoon sugar and leave aside to ferment
- Heat milk and yoghurt slightly over a pan of hot water; keep stirring until well mixed
- Mix flour, sugar, salt, baking powder and bicarbonate of soda in a large bowl
- Make a well in the centre; pour the yoghurt mixture and beaten egg in the centre and gently mix flour
- Pour the yeast and knead well until it becomes smooth and elastic
- Cover the bowl with a piece of cloth and leave in a warm place for 3-4 hours. The mixture should almost double in volume
- Put it on a well-floured board and knead well
- Divide into 10 balls, cover and leave for a further 20-30 minutes
- Roll out each portion into thick, round circle
- Brush margarine on it and bake under the grill
- Turn over, brush on the other side and bake until ready