Naan

Cook Time 30 minutes plus proving

Servings makes 2

Ingredients

1 tsp sugar

1 sachet (7g) instant yeast

200ml lukewarm water

500g bread and pizza plain flour (50% white with 50% wholemeal)

½ tsp baking powder 

3 tbsp plain yoghurt

1 tbsp melted ghee or butter, plus extra for brushing 

Method

In a small bowl, combine the sugar, 2 tablespoons of the warm water and yeast. Set aside in a warm place for 10 minutes, or until it becomes frothy.

In a bowl of a stand mixer with the dough hook attached, add the flour and baking powder and mix until just combined. Add the yeast mixture and remaining water, yoghurt, ghee and a good pinch of salt and knead for 7-8 minutes on a medium speed until the mixture comes together to form a dough.

Cover the bowl with a damp tea towel and rest for an hour, or until doubled in size, to prove.

Scoop out dough onto a flour bench and divide the dough into 6-8 balls. Roll each into rough oval shapes that are about 5 mm thick.

Heat a pan over a medium heat. Lightly brush one side of the naan with water and place wet side down into pan. Cover with a lid for a minute to allow bubble to form. Flip and cook for a further 1-2 minutes with the lid off. Once cooked brush with more ghee or butter. Repeat the process.