My proper Naan with a plate of Keema & Aubergine curry
Tandoor Naan on a Tawa
350g plain flour
200 ml lukewarm Milk
2 tbs oil
125 ml plain yoghurt
1 tsp sugar
1 tsp dried yeast
? tsp salt
Butter
To a bowl add yeast, sugar and warm milk mix cover and let stand for 10 / 15 minutes now add yoghurt and mix and then add flour mix a little then add salt,
the dough will be sticky if needed add a little flour and kneed for 10 minutes put a tbsp of oil in a bowl and smear around place dough in bowl, using your hand spread the other tbsp of oil over dough, place bowl in a plastic bag.
If you need dough within 2 hours place bowl in a warm place, if not place in fridge remember to remove from fridge 1 hour before needed. When needed pull off a piece of dough about the size of a lime using some flour roll into a ball then start to form to the shape you want with your fingers you can use a rolling pin but be gentle you don't want to push the bubbles out of it.
Cook in your tandoor or oven as you normally would or do as I do cook on a tawa then under a grill.
Topic: Proper yeast based Tandoor Naan ( 4,798 )
