Tasty Planner - Recipe - Phil's Naan Bread by Phil Hoskin

Instructions

Crumble or sprinkle yeast over 1/4 cup (2 fl oz) warm water and leave for a few minutes to soften, then stir to dissolve.

Add 1 teaspoon of the sugar, stir, then leave in a warm place for 10 minutes or until it starts to froth. This is to test whether the yeast is alive. If it shows no signs of bubbling, start again with a fresh batch of yeast.

Stir yoghurt until smooth, then mix 1/4 cup (2 fl oz) yoghurt with the rest of the sugar, the remaining 1/2 cup (4 fl oz) lukewarm water, egg, melted ghee or butter and salt. Stir in the yeast mixture. Put 2 cups (8 oz) flour into a bowl, make a well in the centre and pour in liquid mixture, beating well with a wooden spoon until it is a smooth batter.

Add remaining flour a little at a time and when it gets too stiff to use the spoon, knead with the hands for 10 – 12 minutes or until dough is smooth and elastic, using a little extra flour as possible. Form dough into a ball, then put it into a clean, dry, greased bowl and turn it over so that the top is greased. Cover with a cloth and leave in a warm place until it doubles in size.

Punch down dough and divide into 8 balls, leave to rest for 10 minutes. Put tow ungreased baking trays into an oven preheated to 230 degrees Celsius (450 degrees Fahrenheit).

Pat dough into circles keeping them thin in the centre and thicker around the rim, then pull one end outwards, making a teardrop shape. They should be a handspan long and little more than half as wide at the base. Brush with reserved yoghurt and sprinkle with poppy or black cumin seeds.

Put 2-3 loaves on each hot baking tray. Bake about 10 minutes or until golden and puffed. If naan is not brown enough, put under a preheated greill (broiler) or 1-2 minutes.