Topic: Proper yeast based Tandoor Naan

[fridgedoc]

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.

[fridgedoc]

And here is one I made a few days ago................

[Gav Iscon]

Looks nice. I'm going to have to have a try of doing my own nans.

And just so I beat Phil  ;D, if you resize you pics to 720 pixels wide before posting, they fit nicely without having the scroll bar.

[fridgedoc]

Why thank you Gav, very helpful

[fridgedoc]

And in true Blue Peter style....... here's one I made earlier

Note: correct size now ........... thanks Gav

[ligs]

Wots up doc, naans look good I want to make some now but I dont have any yoghurt, should I add more milk maybe?

[fridgedoc]

Ligs ............... I want to make a mushroom omelet  but I've got no eggs should I add more milk?

to be fair you can use whatever you like but it won't be the same you need the acid in the yoghurt to help with the fermentation, that's why it's also added in the "no yeast" version. In a lot of recipes there is a good reason for adding a certain ingredient not just taste.