Ingredients
- white wheat flour270 g
- sugar1 tsp
- water120 ml
- plain set yoghurt125 g
- salt0.5 tsp
- oil1 tbsp
- dry yeast7 g
Dough
Place the flour, sugar, salt and yeast in a bowl. Mix.
Make a well in the middle and pour in the oil, yoghurt and water.
Mix and then knead the dough for about 7 minutes.
Because the mixture is rather sticky, we recommend using a kitchen robot for kneading.
Cover the bowl with a shower cap or damp kitchen towel and put it in a warm spot in the kitchen.
Let the dough prove for an hour.
Shaping and baking
Turn the dough over onto a flour-dusted surface and shape it into a loaf.
Halve the loaf lengthwise and then cut both pieces in half again twice, so you get 4 roughly equal pieces from each, with 8 pieces in total.
Shape each piece into a ball using your palms and fingers, gathering and pinching the dough ends in the centre until the surface is smooth and tight.
Prepare 3 tablespoons of butter in a cup and melt it in the microwave.
Put a heavy-bottomed pan on medium heat and heat it well.
Roll each ball into a very thin disc.
Bake the discs in the pan just long enough for them to get dark brown spots on each side, which should take just over a minute.
Stack the naans on a plate, spreading melted butter on top of each one right after baking it.
If you share this recipe, don't forget to add #ArgetaBread 😉
