Three-ingredient naan bread
These no-rise naans are a winner and store in an airtight container in the fridge for up to three days
SERVES
12
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
10
MINUTES
Ingredients
300g self raising flour
1 tsp baking powder
300g full fat plain yoghurt
½ tsp salt (optional)
To serve:
Melted butter (optional)
Method
Sieve the flour, baking powder and salt if using and pour in the yoghurt. With a fork, bring the mixture together to a dough - it will be sticky.
Leave the dough covered with a tea towl for 20 minutes to rest and preheat the oven to low.
Heat a heavy bottomed pan over a medium heat. Divide the dough into 12 pieces and stretch with the palm of your hand into teardrop shapes. If stretching the dough makes you worried, just use a rolling pin.
Cook the bread on the dry pan until scorched in spots on each side (about two minutes a side) and stack on a warmed oventray covered in tin foil until ready to serve.
Just before serving, brush with melted butter.
Note: Once you have mastered your dough, feel free to flavour it with whatever you like.
