Naan is a leavened flatbread traditionally slapped onto the hot wall of a tandoor oven. It has been common across South and Central Asia for centuries.
Yoghurt in the dough keeps it soft and light; classically it is brushed with garlic and butter and served with curries.
Servings4
Time90 min
LevelMedium
Ingredients
Wheat flour★400 g
Yoghurt★100 g
Dry yeast★1 tsp
Milk & water, lukewarm150 ml
Sugar & salt1 tsp each
Garlic & butter★for brushing
Coriandersome
★ = available authentic in the Asia Boutique
Preparation
1
Activate the yeast in lukewarm milk with sugar.
2
Knead with flour, yoghurt and salt into a soft dough.
3
Cover and prove for 1 hour until doubled.
4
Roll portions into ovals and bake in a very hot pan.
5
Brush with garlic butter and scatter with coriander.
Make it original
Perfect with any curry – the spices and pulses to go with it are in the Asia Boutique.
