½-¾ cup milk, tepid
2 teaspoons sugar
2 teaspoons dried yeast
1 cup non-fat plain yoghurt
1 tablespoon oil
500 grams flour
1 teaspoon baking powder
½ teaspoon salt
1. Put ½ cup warm milk into a large jug and stir in the sugar and yeast. Set aside in a warm place for about 15 minutes until the yeast is very frothy. Beat the egg, yoghurt and oil into the frothy mixture.
2. Sift the flour, baking powder and salt into a bowl and make a well in the centre. Pour in the liquid ingredients and mix to make a soft wet dough, adding more milk if required. Turn out on to a lightly floured bench and knead until smooth and elastic.
3. Turn the dough over in a lightly greased bowl, cover and set aside in a warm draught free place for about 1 hour or until the dough has doubled in bulk.
4. If you have one, place a pizza stone into the oven and preheat the oven to 240°C fan bake or to at least the very hottest your oven will go. If you do not have a pizza stone, pre-heat an oven tray.
5. Divide the dough evenly into 6 pieces and form each into a ball. Keep five covered under a clean tea towel while you work with one piece. This prevents the dough from forming a crusty outer side which will crack and cause lumps when you roll it out. Roll each ball out to form a 25 cm round, pulling at one end to make the classic tear-drop shape of classic naan bread.
6. Working extremely quickly, place one naan on the pizza stone or tray. Bake for 3 minutes. If you are cooking on a pizza stone turn the bread over and cook a further minute to brown the other side of the naan bread. Otherwise, whip the oven to grill and grill the top side of the bread for a minute until it has well-browned to blackened blotches on top. Cover a cake rack with a clean tea towel and place the cooked naan on top. Cover and repeat with remaining breads.
This popular bread from India uses yeast, baking powder and the action of yoghurt to achieve that wonderful texture and taste. I like to cook them on the bbq in summer; great fun for all the family.