Easy Yoghurt Naan Bread

Serving Size : Makes 6-8 Naan
Prep time : 15minutes | Ready in : About 40 minutes

These are great served with curries to help make the most of all the marvellous sauce in your bowl!

Ingredients

• 2 ¼ cups self-raising flour, plus extra to dust the bench when rolling

• 1 teaspoon baking powder

• 1 ½ teaspoons flaky salt

• 2 teaspoons cumin seeds

• 4 cloves garlic – peeled and crushed

• 1 ¼ cups Greek yoghurt

• 1 tablespoon milk

• 1 teaspoon olive oil

• Butter to spread and salt to sprinkle when cooked

Method

1. Sift the flour and baking powder together into the bowl of a stand mixer

2. Add the salt and the cumin seeds

3. Mix briefly to combine

4. Now add the yoghurt, milk, oil and garlic

5. Mix for 2-3 minutes until smooth

6. Tip the dough onto a well-floured bench top or board and knead until dough is soft but not sticky

7. Roll the dough into a sausage shape about 30cm long You can do these steps by hand, you will just need to knead the dough and extra 5 minutes)

8. Cut into 8 even sized pieces

9. Roll each piece into a ball and place on a lined baking tray and cover with a clean tea towel to rest

10. After 15 minutes roll each ball out gently with a roiling pin or press out gently using the palm of your hand

11. The dough should be a rough oval and about 1 cm thick

12. Dry fry the naan either in a heated frypan or you can use the sandwich press-you just need to prop the lid open slightly so that the naan doesn’t get squashed flat

13. As they come out of the pan or press, spread with a little butter and sprinkle with a little salt

14. Serve whilst hot