Soft and delicious, the naan breads perfectly accompany sauce dishes…
Ingredients for 6 small breads
For the dough:
- 200 g of flour
- 125 g of plain yoghurt at room temperature
- 1 teaspoon of instant yeast
- ¼ teaspoon of salt
- 70 ml of lukewarm water
And a little flour for shaping breads
And a little yogurt to brush the breads
In a mixing bowl, mix together all the dough ingredients.
Place the dough on your work surface lightly floured, form a compact ball, then put the ball of dough in the bowl and cover with a plastic film.
To allow the dough to rise: let it rest for 1 hour near a heat source, in summer in the sun, in winter near the radiator or in a slightly heated oven.
After 1 hour of rest, cut the dough in 6 small balls.
Flatten each piece of dough and place on a baking pan. Do not over-flatten them, if they are too thin, they will not swell. Aim at 2 to 3 millimetres thick.
Cover the baking pan with a cloth and let rest for another 30 minutes near a heat source as before.
Preheat the oven to 240 ° C / 500 ° F
After 30 minutes of rest, using a knife, spread a thin layer of plain yoghurt on both sides of each naan.
Put the baking pan with the naans in the hot oven (240 ° C / 500 ° F) and cook for 10 minutes.
Serve straight from the oven.