Recipe Index

Ingredients

• 1 lb 5 oz self-raising flour, plus extra for dusting
• ½ tsp salt
• 1 tsp caster sugar
• 1 tsp baking powder
• 10½ oz Greek-style yoghurt
• 6 fl oz lukewarm milk
• 2 tsp sunflower oil
• 4 tsp melted ghee or butter (or oil)

Method

1. Sift the self-raising flour into a large bowl and stir in the salt, caster sugar, and baking powder, then mix in the Greek-style yoghurt.
2. Gradually add the lukewarm milk and knead the mixture into a dough, then work in the sunflower oil and knead in the bowl for 6 to 7 minutes until smooth.
3. Cover the bowl with a clean tea towel and leave the dough in a warm place for 1 to 2 hours, until it feels soft and easy to roll.
4. Heat the oven to 464°F with an upside-down baking tray inside to get scorching hot.
5. Divide the dough into 8 balls and roll each one on a lightly floured surface into a disc about 8 inches across.
6. Lay a disc on the preheated tray and bake for about 4 minutes until it puffs and cooks through on both sides.
7. Brush each finished naan with the melted ghee or butter and wrap it in a clean tea towel to keep it soft and warm while the rest bake, then serve warm.

Prep: 2 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data