Prep Time: 10 Mins Cook Time: 15 Mins Serves: 4-6
Ingredients:
2 cups of All Purpose Flour
4 Slices of White Bread Edges Removed
¼ cup Natural Yoghurt
1½ tbsp Milk
½ tbsp Sugar
½ tsp salt
1½ tbsp Oil
Method:
Cut the bread into small pieces. In a bowl, add the yoghurt, milk, sugar, and salt, mix well, and set aside.
In a mixing bowl, add the flour and 1 tbsp oil, then mix well until the oil has combined. Add the bread mixture to the flour and knead the dough in between, not too hard or soft.
If you need to add water, add about a tablespoon or two.
Knead the dough with the rest of the oil for 3-4 minutes, or until smooth, then place it in a lightly oiled bowl.
Cover with cling film and leave in a warm place for 3-4 hours. Then, divide the dough into 12-14 equal parts and shape them into round balls.
Sprinkle flour on the balls and thinly roll out the naan with a rolling pin. They should be about 6-7 inches, roughly 3-4mm thick, and oval in shape.
Heat a tawa pan on a medium flame, and place the naan on the tawa pan; after a few seconds, you will notice small air pockets popping out.
Flip and cook for about a minute, then flip again and press down with a tea cloth or wooden roti chapati press; they will start to puff up.
Flip on both sides, cook until you see brown spots, butter lightly, and serve hot with your favourite curry.
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