Serves: Makes approximately 10 naan breads, depending on size
- 125ml (½ cup) water
- 5ml (1 tsp) sugar
- 10g dried yeast
- 250g flour
- 7,5ml (1½ tsp) salt
- 30g (2 tbsp) butter, melted + 100g melted butter, for brushing
- 100g yoghurt
Mix the water, sugar and yeast in a bowl.
Add the flour, salt, 30g (2 tbsp) butter and yoghurt, and mix until a dough forms.
Turn out onto a floured work surface and knead until you have a smooth, elastic dough. Place in a bowl and cover with plastic wrap. Allow to rise for 2 hours.
Divide the dough into 8 – 10 balls and roll out on a floured work surface.
Cook the naan in a hot frying pan over medium-high heat until golden brown and blistered, 1 – 2 minutes per side.
Remove from the pan and brush with melted butter immediately.