Naan Breads

300g plain flour
1tsp salt
1/2tsp baking powder
3.5g dried yeast
1tbsp sugar
2tbsp plain yogurt ideally full fat Greek
Mix salt flour baking powder in a bowl
Measure 180ml hand warm water, add the yeast and sugar: stir well. Yeast with froth a little while activating
Mix yeast water and yogurt into the flour mix. The dough is very wet and sticky. Stir really well with a wooden spoon for a few minutes.
Cover and leave to rise until doubled in size
When ready sprinkle some flour on surface and on dough, cut into 3 and make 3 dough balls, leave to rest covered with a tea towel for another few minutes whole preheating your cooking method, either very hot oven and tray, or pizza stone, or tawa or frying pan
Spread the dough with your hands into circles bearing in mind it’s very very soft dough and then cook.
I’ve had a lot of fails with naan and this is the best result yet

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Greg’s Garlic & Coriander Naans (this recipe makes two large naans)
Equipment required (to follow my recipe):
Large mixing bowl, silicon spoon or spatula, wooden rolling pin, tava (click here to see mine), blow
lamp / gas torch (click here to see mine), a large flat spatula, pastry/basting brush.
Ingredients
250g white self-raising flour – plus extra for dusting
238g (1 cup) of full fat plain natural yoghurt (I use Yeo Valley)
1.5tsp of baking powder
1tsp fine sea salt
1tsp granulated sugar
1.5-2tsp of olive oil
Splash of milk
Nigella seeds (for sprinkling)
4-5 large cloves garlic, thinly sliced
Handful of finely chopped coriander
3TBSP melted butter ghee
Method
Mix the flour, yoghurt, baking powder, salt, sugar, and oil in a large mixing bowl. I use a silicon spoon
to bring the mix together; if doing this by hand at this stage you lose a lot of the mix on your hands.
It’s cleaner, easier, and my preference. However you do it, add a splash of milk if the mixture is too
dry, and what you’re looking for is for all the flour to be absorbed.
Once it’s come together in the bowl (you’re looking for it to look like a giant dough ball), dust a clean
worktop very well with self-raising flour and begin to knead the dough. Sprinkle more flour on the
dough if it’s too sticky. Knead until the mixture becomes elastic and then sculpt the dough into 1
large even sphere. At this point, on a medium heat (initially) place a large tawa / tava on your hob
(https://en.wikipedia.org/wiki/Tava). You can also use a non-stick frying pan, but bear in mind your
naans will be roughly 260-300mm in diameter. Tawa is best ����Mine is non-stick and dead flat for
ease of transfer to and from it.
Cut the ball in half and then lightly dust each ball with more flour. Sculpt each into balls again and at
this stage you could freeze for future use (if you’re scaling the recipe up to make a larger batch, for
example).
Dust the work surface (heavily) again and using a well dusted, clean, dry rolling pin, gently roll each
ball out until they’re about 15-20mm thick circular shapes.
Sprinkle each naan evenly with nigella seeds and equispaced garlic slices. Re-dust your rolling pin
and roll out evenly until about 10mm thick. If any garlic or nigella seeds sticks to your rolling pin, just
press them back into the naans with your fingers.
Turn the gas up medium-high, I use a digital infrared temperature gun to accurately measure the
temp. As long as it’s over 200 degrees centigrade, your naan will cook. I usually cook mine at 240.

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