Naan Bread by Linda Knight
250g Plain flour
1tsp Baking powder
4tbsp Greek yoghurt
1tsp Fine sea salt
35ml Vegetable oil
150ml Hand hot milk
Sieve the flour and baking powder into In a large bowl and mix it together
Add the yoghurt, salt, sugar and oil. Give it a good mix and start adding the milk a little at a time and keep mixing.Depending on the flour you might not need all of the milk.
Knead everything together in the bowl for five minutes or so until you end up with a sticky well mixed dough. If feels too wet add a little more flour and knead that in.
Cover bowl with cling film or a damp tea towel and leave it to stand for around 15 mins. The dough can be made a few hours in advance and kept in the fridge until required.
Divide the dough into two or four portions and roll it out one at a time,
You can add Nigella seeds at this stage to give a little more flavour by sprinkling them over the rolled out dough and pressing then in with the palm of your hand.
The dough can be cooked under a hot grill or on a hot tawa.
Once cooked they can be served immediately or brushed lightly with melted butter before serving.