Makes: 4-5 naans

Ingredients

• 1 ½ cups (200g) all purpose flour (plain flour)
• Approx. 1 cup (250g) plain yoghurt (see note below)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 ½ teaspoon sugar
• 1 tsp olive oil

Prep Time: 15 minutes

Cook Time: 3 minutes

Method

1. Mix all of the ingredients, except for the olive oil, together in a large bowl, using your hands to bring it all together. Adding the yoghurt a little at a time will ensure you achieve the correct consistency without having to add more dry flour.
2. Knead the dough for a minute or two in the bowl until it comes together in a fairly sticky soft ball. Finish by rubbing the teaspoon of olive oil over the top of the dough and let it rest for about 10 minutes.
3. Divide the dough into balls,each weighing approximately 80g. Using a rolling pin dusted with flour, roll each one out onto a floured surface until it’s about 6” in diameter.
4. Heat the Doori Naan Pan until hot. Sprinkle a few drops of water onto the surface of the Naan Pan to check it sizzles.
5. Lightly brush the naan with water, and place the naan water side down carefully on the hot skillet and prick with a fork or lightly press down with your fingers.
6. Cook the naan for approximately 90 seconds or until it puffs up and the naan is light brown in colour. 
7. Carefully remove the naan from the Naan Pan with a spatula onto a plate and brush with melted butter or ghee.

Notes

• For extra flavour, add 2 tbsp of nigella seeds to the flour before forming the dough.
• To make garlic and coriander naan, brush minced garlic on the raw naan and press down chopped coriander before brushing the reverse side with water and placing the naan water-side down on the hot Naan Pan.