Naan Breads

Instructions

1. In a large bowl add the milk, yoghurt, sugar and yeast. Stir until everything is combined and the yeast has dissolved.
2. Add the flour and the salt on top of the ingredients in the bowl and, using your fingers, mix the salt through the flour.
3. Add the melted butter and then mix the dough together, so there are no dry bits.
4. Cover the bowl with cling film or a damp tea towel and leave to rest for 20 minutes.
5. Tip the dough on to a work top and knead for about 4-5 minutes.
6. Shape the dough in to a ball, put it back in the bowl or a large Tupperware container, cover and then transfer the dough to the fridge.
7. The dough can now be left to rise slowly for 8-12 hours.
8. When you’re ready to make the naan breads, remove the dough from the fridge and place on a lightly dusted work top. Divide the dough and shape into balls (8-12 balls depending on the size of naan bread you would like). Leave the dough balls to rest (covered) for 10-15 minutes.
9. Heat a large frying pan until nice and hot.
10. Roll out one of the dough balls into a round (or tear drop shape) with a light dusting of flour. Tap off any excess flour and then transfer to the dry frying pan.
11. Cook the naan bread for 3-4 minutes each side until cooked. Check that there are no uncooked doughy bits on the surface.
12. Remove from the pan and if you want, spread over a little bit of melted butter. Wrap in foil to keep warm while cooking the other breads.