Ingredients2 tsp instant dry yeast
1½ cups warm water 4 cups white bread wheat flour 2 tsp salt 2 pinches of baking powder 2 tsp white sugar 5 Tbsp Greek or natural yoghurt white bread wheat flour, for dusting 1 tsp light olive oil, for greasing light olive oil or butter, for brushing 6 tsp finely chopped garlic 9 Tbsp Cheddar cheese, finely grated 3 tsp finely chopped chillies (optional) freshly ground salt & black pepper |
MethodIn a small bowl, mix the yeast & water and set aside for 5 mins.
Sift the flour, salt & baking powder into a large mixing bowl. Mix in the sugar & yoghurt and then the yeast water. On a floured surface, knead the dough well for at least 10 mins. Lightly flour hands if the dough is too sticky. Place the dough into a bowl greased with olive oil, cover with a tea cloth & leave to prove for about 4 hrs. Knock back the dough & divide into 12. Using a little flour if sticky, roll into balls & then roll & stretch with floured hands to flatten into thin ovals each about 20cm long & 10cm wide. The flatter the naans, the better they will puff up. Brush both sides of the ovals lightly with oil or butter and spread each with 1 tsp garlic, 1½ Tbsp cheese & ½ tsp chillies (optional). Cover with another oval & press the ends to seal. Repeat to make the other 5 naans. Pre-heat a baking tray in the oven for about 5 mins until hot. Cover the hot baking tray with baking paper & place as many naans that fit on top. Season with salt & pepper. Grill on a lowish shelf for about 5 mins until risen & brown/black spots appear. Remove from the oven and wrap in a fluffy tea towel placed in a basket to keep warm. Repeat for any additional naans. Serve immediately while warm. |
Tips
* Halve the ingredients to make fewer naans.
* The dough can be prepared in advance...
Just before knocking back to make the individual naans, place the dough in a plastic bag, seal and place in the fridge until needed.
The dough should be used within 2 days and brought back to room temperature before knocking back.
* Cooked naans can be frozen...
Just wrap & freeze them individually in tin foil and when required, defrost to room temperature, sprinkle lightly with water on both sides &
re-heat in an oven set to 180°C for 8-9 mins.
Alternately, re-heat from frozen in the microwave on high for 1 min.
* The dough can be prepared in advance...
Just before knocking back to make the individual naans, place the dough in a plastic bag, seal and place in the fridge until needed.
The dough should be used within 2 days and brought back to room temperature before knocking back.
* Cooked naans can be frozen...
Just wrap & freeze them individually in tin foil and when required, defrost to room temperature, sprinkle lightly with water on both sides &
re-heat in an oven set to 180°C for 8-9 mins.
Alternately, re-heat from frozen in the microwave on high for 1 min.
Variation
Make 12 single layer naans topped with garlic (and chillies if desired), seasoned with salt & pepper & grilled for 3 mins.
