Naan

Ingredients

• 400 gflour
• 100 mlyogurt
• 7 gyeast
• 50 mlmilk
• 1 tspfine sea salt
• 1 tspsugar
• to finishghee

Method

1. In a large mixing bowl, combine 400 g flour, 1 tsp fine sea salt, and 1 tsp sugar. In a separate small bowl, dissolve 7 g yeast in 50 ml warm milk, ensuring the milk is not too hot to avoid killing the yeast. Let this mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
2. Create a well in the center of the flour mixture and pour in the frothy yeast mixture along with 100 ml yogurt. Using your hands or a wooden spoon, gradually incorporate the wet ingredients into the dry, forming a rough dough. Once combined, transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Allow the dough to rise in a warm, draft-free area until it has doubled in size. This should take about 1 to 2 hours, depending on the room temperature.
4. Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal portions and shape each portion into a ball. Roll each ball out into an oval shape, about 1/4 inch thick, using a rolling pin on a lightly floured surface.
5. Preheat your oven to its highest setting, ideally around 250°C (482°F), and place a baking sheet or pizza stone inside to heat up. Carefully place the rolled-out naan onto the hot baking sheet or stone, and bake for about 3-4 minutes until the naan puffs up and develops golden brown spots on the surface.
6. Remove the naan from the oven and immediately brush it with ghee to give it a rich, buttery finish. Transfer the cooked naan to a wire rack to cool slightly, allowing the crumb to set while maintaining its soft texture.
7. Serve the naan warm, alongside your meal, to enjoy its soft, fluffy texture and slightly charred flavor. This bread is perfect for sharing and complements a variety of Indian dishes.