Naan Breads

Photo: flickr user The Wolf

Ingredients

15 grams fresh yeast

50 mls warm milk

500 grams plain flour

1 teaspoon salt

1 teaspoon caster sugar

1 lrg egg

150 grams natural yogurt or buttermilk

50 grams butter melted and cooled

Preparation

Crumble the yeast into the warn milk and leave to stand for 2 to 3 minutes before whisking to ensure that it is completely dissolved.

Mix the flour salt and sugar together in a large bowl and make a well in the centre.

Tip in the yeast egg and 3 tbsp of the yogurt then mix to a soft manageable dough adding a little oxtra milk if necessary.

Turn the dough on to the work surface and knead thoroughly until soft smooth and stretchy.

Return the dough to the bowl then cover and leave it by the side of the aga until it has doubled in size.

Scrape the dough back on to the work surface and divide it into six shaping into balls whilst kneading lightly.

This is when you would add a filling. Cover and leave to rest for about 10 minutes until slightly puffy.

Roll and pull each piece of dough into a large teardrop shape about 200mm in length.

Brush the naans with the remaining yogurt then bake them immediately three at a time on the floor of the roasting ovenfor 5 to 8 minutes until slightly puffed and cooked.

Flip the breads over forjust a few seconds to lightly colour (not brown) the tops.

Spread with a little butter before serving keep the first batch warm in a clean tea towel or napkin in the simmering ovenwhile cooking the remaining breads.

I use the floor of the roasting ovenlike a tandoor (traditional Indian clay oven) to cook these flat breads. When shaping the naans experiment with adding fillings such as chopped garlic and coriander or coconut and sultanas.

Makes 6