Naan
Makes about 8 loaves
Ingredients
30 g fresh yeast
3/4 cup lukewarm water
3 tsp sugar
1/2 cup yoghurt
1 egg beaten
1/4 cup melted butter
2 tsp salt
5 1/2 cup plain flour
2 tbls poppy seeds or black cumin seeds, if desired
Preparation
In small warm bowl sprinkle yeast over 1/4 cup of warm water and leave for a few minutes to dissolve. Add 1 tsp sugar and leave for 10 minutes until it starts to froth.
Mix 1/4 cup of yoghurt with 2 tsp sugar, 1/2 cup of water, the egg, butter and salt. Stir in the yeast mixture.
Put 2 cups of flour into a bowl make a well in the center and pour in liquid mixture, beating well until it is a smooth batter. Add remaining flour, a little at a time and when it gets too stiff, knead by hand until dough is smooth and elastic, using as little extra flour as possible. Form dough into a ball and let it test for a few minutes. Warm a bowl and grease it; put dough in bowl and turn to make it all covered in grease. Cover and leave in warm place until it doubles in size. Divide dough into 8 balls and leave to rest for 10 minutes.
Preheat oven to 230ºC. Preheat two baking sheets.
Pat dough into circles, keeping them thin in the center and thicker around the edges; pull one edge outwards to form a teardrop shape; they should be a handspan long and little more than half as wide. Brush with remaining yoghurt and sprinkle with seeds, if desired.
Place on baking sheets and bake for about 10 minutes until golden brown and puffed.
Ingredients
30 g fresh yeast
3/4 cup lukewarm water
3 tsp sugar
1/2 cup yoghurt
1 egg beaten
1/4 cup melted butter
2 tsp salt
5 1/2 cup plain flour
2 tbls poppy seeds or black cumin seeds, if desired
Preparation
In small warm bowl sprinkle yeast over 1/4 cup of warm water and leave for a few minutes to dissolve. Add 1 tsp sugar and leave for 10 minutes until it starts to froth.
Mix 1/4 cup of yoghurt with 2 tsp sugar, 1/2 cup of water, the egg, butter and salt. Stir in the yeast mixture.
Put 2 cups of flour into a bowl make a well in the center and pour in liquid mixture, beating well until it is a smooth batter. Add remaining flour, a little at a time and when it gets too stiff, knead by hand until dough is smooth and elastic, using as little extra flour as possible. Form dough into a ball and let it test for a few minutes. Warm a bowl and grease it; put dough in bowl and turn to make it all covered in grease. Cover and leave in warm place until it doubles in size. Divide dough into 8 balls and leave to rest for 10 minutes.
Preheat oven to 230ºC. Preheat two baking sheets.
Pat dough into circles, keeping them thin in the center and thicker around the edges; pull one edge outwards to form a teardrop shape; they should be a handspan long and little more than half as wide. Brush with remaining yoghurt and sprinkle with seeds, if desired.
Place on baking sheets and bake for about 10 minutes until golden brown and puffed.