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Yoghurt Naan

Yoghurt Naan is a traditional Indian recipe for a classic Naan flatbread made with a dough containing yoghurt leavened with baking soda. The full recipe is presented here and I hope you enjoy this classic Indian version of: Yoghurt Naan.

prep time

100 minutes

cook time

40 minutes

Total Time:

140 minutes

Makes:

8

Rating:

Tags : CurryBread RecipesMilk RecipesIndian Recipes

This is a fluffy naan bread, the classic accompaniment to a curry that's made from a yoghurt-based dough with baking powder as the leavening agent rather than yeast. So, if you want a classic naan bread in a hurry this is the recipe for you. Self-raising flour is 600g of plain flour + 2 tbsp baking powder.

Ingredients:

600g (1 1/3 lbs) self-raising flour, plus extra for dusting
½ tsp salt
1 tsp caster sugar
1 tsp baking powder
300ml (1 1/4 cups) Greek-style yoghurt
175ml (3/4 cups) lukewarm milk
2 tsp sunflower oil
4 tsp melted ghee or butter (or oil)

Method:

Sift the flour, salt and baking powder into a large bowl. Add the sugar and stir to combine, then add the yoghurt and mix together. Gradually add the milk and knead to form a dough. Add the oil and knead in the bowl for 6–7 minutes. Cover the bowl with a clean tea towel and set aside in a warm place for 90 minutes (the dough will rise and be soft and easy to roll when ready, but it won't double in size like a yeasted dough).

Pre-heat your oven to 240C (220C Fan/430F/Gas Mark 9) and place an upside-down baking tray inside.

Divide the dough into 8 equal-sized balls. Take the first ball of dough and roll out on a lightly-floured work surface to a disc around 20cm (8in) in diameter. Place on the preheated baking tray and cook for 4 minutes, or until cooked through on both sides. Remove from the oven, brush with the ghee and wrap in a clean tea towel so it stays soft and keeps warm.

Repeat this process with all of the remaining dough balls. Serve warm.