AuthorazuIngredients
Directions
Preheat oven to 230˚C (gas mark 8 / 450 ˚F)
Dissolve sugar in warm water.
Add yeast. Yeast should froth, if it doesn’t, start over with fresh yeast.
In a separate bowl, sift salt with flour.
Make a well in the centre and add yoghurt, ghee and yeast mixture.
Knead well until it forms a dry, soft dough. Shape into a ball. If dough is sticky, add more flour until elastic.
Coat a separate bowl with oil or ghee and roll dough into it until fully coated.
Shake off excess oil and cover with damp tea-towel or cloth.
After 2 or 3 hours, dough should have doubled in size.
Knead the dough and divide into around 6 equal portions.
Flatten and mould into typical ‘pear’ shaped naan.
Bake for about 10 minutes in the preheated oven.
Brush with ghee or butter and serve.
Ingredients
Directions
Preheat oven to 230˚C (gas mark 8 / 450 ˚F)
Dissolve sugar in warm water.
Add yeast. Yeast should froth, if it doesn’t, start over with fresh yeast.
In a separate bowl, sift salt with flour.
Make a well in the centre and add yoghurt, ghee and yeast mixture.
Knead well until it forms a dry, soft dough. Shape into a ball. If dough is sticky, add more flour until elastic.
Coat a separate bowl with oil or ghee and roll dough into it until fully coated.
Shake off excess oil and cover with damp tea-towel or cloth.
After 2 or 3 hours, dough should have doubled in size.
Knead the dough and divide into around 6 equal portions.
Flatten and mould into typical ‘pear’ shaped naan.
Bake for about 10 minutes in the preheated oven.
Brush with ghee or butter and serve.