Plain Naan

To a mixing bowl, add in the flour.

Add salt, white granulated sugar & instant yeast.

Give the dry ingredients a mix.

Thereafter, pour in the vegetable oil & add in the plain yoghurt.

Pour in the warm water. If the water is too hot, it can kill the yeast so a quick way to have the right temperature is to stick your finger into the water & if it doesn’t hurt then it’s warm enough.

Mix all the ingredients using a wooden spoon until the liquids have been absorbed.

Use your hands & combine until there is no dry flour in the bowl.

Place the dough onto a floured surface.

Knead for 10 minutes until it becomes a smooth & pliable dough. Alternatively, this can be done in a stand mixer.

Place the dough into a lightly oiled bowl, making sure to coat the dough in the oil to prevent it from drying out.

Cover the bowl with plastic wrap & allow to rest for 1-2 hours in a dark place – I usually leave it in my microwave or oven whilst it is not on.

Once rested, the dough should be doubled in size.

Remove the plastic wrap & punch down the dough.

Knead for a minute on a lightly floured surface & shape into a ball.

Divide the dough into 8 equal pieces.

Tuck & roll each portion into a ball.

On a floured surface, roll out the dough balls into oval, circular or rectangular shapes.

Once all your dough balls are rolled out, line a container with wax/parchment paper & set aside.

Before we start toasting the naan’s, add the butter or margarine to a microwave safe bowl.

To the butter/margarine, add in the chopped coriander (dhania).

Heat in the microwave for a few seconds until the butter has melted.

Give it a quick stir.

I don’t have a tandoor or clay oven so the good old tava will do – heat up the tava on medium heat, a skillet or pan can be used if you don’t have a tava on hand. Once hot, place the rolled out dough onto it.

Allow it to toast until it starts to form bubbles.

Carefully flip it over & allow the other side to toast for a minute or so.

Keep flipping & toasting until the dough is cooked throughout – if you got the dough right then it should puff up as well.

Once toasted throughout, brush over that melted butter & coriander.

Thereafter, place it into the lined container. Do not toast the buttered side & it will burn the coriander.

Be sure to cover the toasted naan’s with a dish towel & this will trap in the moisture & keep them soft.

Continue this process until all the naan’s are toasted & slathered in butter.

These Plain Naan’s can be served as a side to any dish or can be used as a wrap for fillings. These are also great just as is.

They can also be brushed with more butter just before serving.

They are super soft, light & oh so delicious.