Naan

Naan

By
From
Margaret Fulton Favourites
Makes
6-8
Photographer
Tanya Zouev and Armelle Habib

Ingredients

Quantity Ingredient
2 cups plain flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 teaspoon active dry yeast
2/3 cup milk
2/3 cup natural yoghurt
1 egg, beaten
2 teaspoons poppy seeds, (optional)

Method

  1. Sift the flour, baking powder, salt and sugar into a bowl. Mix the yeast to a paste with a little of the milk. Beat the yoghurt into the remaining milk and heat until lukewarm. Stir in the yeast paste. Add this mixture gradually to the flour and mix to a dough. Knead well then add the egg and knead again. Cover the dough with a damp cloth and leave in a warm place for 11⁄2 hours or until double its size.
  2. Preheat the oven to 230°C. Cut the dough into 6–8 pieces. Roll into balls and flatten with your hands. Dip your fingertips into the poppy seeds (if using) and press into the naan. Place on baking sheets and bake for 12 minutes or until the naan are puffed and blistered. Serve hot.
Tags:
Margaret
Fulton
Favourites
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