- 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
- 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