Naan Bread (09.06.09)

1tsp dried active yeast
1 tsp sugar
200g cake flour
¼ tsp salt
½ tsp baking powder
1 Tbsp vegetable oil
2 Tbsp plain yoghurt
2 Tbsp milk
2 Tbsp milk

Method:
Mix 1tsp of dried yeast with 1 Tbsp of warm water in a small bowl. Stir in a tsp of sugar into the yeast mixture. Put the bowl in a warm place and leave for 5 minutes until yeast is covered with forth.

While yeast begins to froth, start to mix the dough. In a large mixing bowl put:
200g plain flour
¼ tsp salt
½ tsp baking powder
Mix well
Stir in 1 Tbsp of vegetable oil
2 Tsbp of milk and the yeast mixture which should be frothy by now.
Mix a little with a spoon. Press your knuckles repeatedly in the dough. Continue kneading in this way until you have a soft pliable dough. It should take about 5-6 minutes. Leave the dough in a warm place to rise cover with a damp cloth. Preheat oven to 140C. When dough is ready sprinkle flour over a clean surface. Divide the dough into 4 equally sized balls. With your hands or rolling pin roll each into a long oval shape, about ½ cm or ¼ of an inch thick. Do not roll out too thin. Grease a baking tray with a little oil on a pastry brush. Place the ovals of dough onto the tray and then in the centre of the oven for 10 – 15 min. when ready it should be golden, soft and crumbly.

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