Although Naan is a flatbread it is also known for its softness and has a bit more “body” to it than other flatbreads. This recipe includes yoghurt and yeast which makes this a pillowy, soft bread with loads of taste and deliciousness! Makes four large breads or 8 “hand-sized” flatbreads.
500g cake flour
5ml salt
250ml milk
5ml sugar
45ml yoghurt
30g butter, melted
15g instant yeast
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Pour the milk into a glass jug and warm it slightly in the microwave oven. It should be tepid.
Add the sugar, yoghurt and melted butter to the milk and stir until the sugar has dissolved.
Stir in the yeast and set aside for 5 minutes.
Start the mixer on a slow speed and then add the liquid ingredients. Mix for 2 minutes on slow speed until the dough comes together.
Turn the mixer to medium speed and knead the dough for another 5 minutes, until smooth and elastic.
Lightly oil a large mixing bowl and place the dough in it. Cover with plastic wrap and a clean tea towel and set aside to proof for an hour or until doubled in size.
Preheat your oven to its hottest setting.
Place an empty baking sheet in the oven so that it can heat up.
Knock down the dough and divide it in 4 portions for large breads or 8 equal smaller portions.
Roll the dough into a disc shape with a rolling pin or the traditional tear shape: the important thing is for the dough to be about 5mm thick.
Open the oven door and quickly place 3/4 of the breads onto the preheated baking sheet and immediately close the oven door.
Bake the breads for 3 minutes, open the door and flip them. Cook this side for another 3 minutes. The naan will puff up and look like pita breads but once it cools it will fall back on itself.
Take the cooked breads out of the oven and cover them lightly with a tea towel. Keep going until all the breads are baked.
You may serve the naan as soon as they are cool enough to handle.
My Whisk and I 