Naan Bread

I started making Nan bread when we came to Canada from the UK and couldn't find any decent Naans. We now have curry nights and I go completely over the top with curry, rice, poppadoms, chutneys, bahjis and naan bread. This recipe works well, and I always double it up to freeze a batch.

You will need:-

3 1/2 cups bread flour (all purpose is ok)

1/2 cup yogurt

1 egg

1/4 cup butter

2 tsp. salt

3 tsp. sugar

3/4 cup water

1 2/3 tablespoons dried yeast

In a dish, take 5 talespoons of water, add the yeast and a teaspoon of sugar and stir well. Keep aside for 10-12 minutes. (You will see bubbles on the surface of the mixture which suggests that the yeast is all right).

Now, add in the remaining water, sugar, yogurt, egg, butter and salt. Stir well.

Add the flour to this liquid and make into a smooth, soft, and elastic dough. (It will take about 10-15 minutes).

Take a warm bowl, butter all the sides and the bottom of the bowl then place the dough in the bowl, cover with a cloth and keep in a warm place until the dough doubles in height (about 40 minutes).

Push a finger into the dough. If the impression remains, then it is ready to be baked. Make the dough into 8 equal balls, flatten them into circles with your fingers such that the edges are thicker than the center. Pull one end of the circle so that the dough circle now looks like a tear drop or a balloon in two dimensions. The length is about a handspan and width about a palm.3.

Heat oven to 450F, and on a non-greased baking tray, place the dough. Bake for 5 minutes and then flip, brush on a thin layer of oil and place back in the oven. After another 5 minutes (or until golden brown) they should be ready.

Variations : When the dough has risen, add your favourite Naan ingredients - garlic, poppy seeds, coriander, sultanas, etc..