Homemade naan bread is a great find and one that I bake often especially when I have friends around and need something fresh but easy to rustle up. Fresh from the oven, smeared with butter and topped with herbs or dried spices. It’s the perfect accompaniment for dunking in any Indian curry to be honest. I know a lot of people seem surprised when I say I cook my own naan. It’s easier than most people think. Give it a go I guarantee you’ll love it.
Sift the flour, baking powder, sugar and salt in a mixing bowl. In another bowl mix together the milk with the vegetable oil.
Add the yoghurt to the sifted flour followed by the milk & oil. Mix everything together to make a soft, pliable dough. Turn out on the work surface and knead for 5 minutes until smooth. Place the dough back in the bowl, cover with cling film and rest it for 20 minutes or so in a warm place.
Preheat the grill to medium and place a baking tray on the top shelf of the oven. Turn the dough out and divide into 4 portions. Roll out quite thinly to a teardrop shape. Top each naan with coriander leaves or your preferred choice of topping and pat lightly into the naan. Prick the naan with a fork to make sure it doesn’t rise.
Remove the baking tray from the oven; place the bread on and return to the oven to cook for 3 minutes or until speckled lightly brown all over. Smear some butter and serve warm.