Naan Breads
These traditional breads are delicious served alongside all meals.
![Naan Breads](/assets/fullsize/recipe_huge_211.jpg)
Instructions
- In a large bowl add the milk, yoghurt, sugar and yeast. Stir until everything is combined and the yeast has dissolved.
- Add the flour and the salt on top of the ingredients in the bowl and, using your fingers, mix the salt through the flour.
- Add the melted butter and then mix the dough together, so there are no dry bits.
- Cover the bowl with cling film or a damp tea towel and leave to rest for 20 minutes.
- Tip the dough on to a work top and knead for about 4-5 minutes.
- 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.
- The dough can now be left to rise slowly for 8-12 hours.
- 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.
- Heat a large frying pan until nice and hot.
- 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.
- Cook the naan bread for 3-4 minutes each side until cooked. Check that there are no uncooked doughy bits on the surface.
- 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.