Serves 4 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 40 Minutes
Ingredients |
100 ml Semi-skinned Milk |
4 tsp Caster Sugar |
4 tsp Active Yeast |
500 g Plain Flour |
Salt |
1 tsp Baking Powder |
1 Egg |
8 tbsp Natural Yogurt |
2 tbsp Vegetable Oil |
4 Garlic Cloves, finely sliced |
Method |
Warm the milk until it is just hot to the hand. |
Stir in the sugar and yeast and leave for 10 minutes. |
Sift the flour then add the salt and baking powder to it. |
Slowly stir in the rest of the ingredients and mix to a dough. |
Knead the dough for approximately 10 minutes and place it in a covered bowl for 1½ hours. |
It should double in size. |
Preheat the oven to the highest heat with a heavy baking tray. |
Knead the dough gently and divide into 4 portions and roll into a tear shape. |
Grease the baking tray lay out the bread sprinkle evenly with the garlic and return tray to the oven. |
Cook for 10 mins and then place the naans under a hot grill for a further minute or so until brown. |
Lightly dust the breads with extra vegetable oil before serving. |