@Brewnaldo I'm working from Page 306 "Authentic Naans"
I very slightly tweaked it like this:
- 450g plain flour
- 1/2 tablespoon salt
- 1 tablespoon baking powder
- 150 mg semi skimmed milk
- 1 sachet Sainsbury's instant yeast
- 1 tablespoon sugar
- 1 egg
- 140mg greek yogurt (I used the 'Kri Kri authentic greek' from Waitrose)
Weigh all ingredients into the basin of the stand mixer and give it 10 mins on speed 2 with the dough hook.
Cover and stand for 4hrs until it looks like something from
Quatermass and the Pit
Wet your hand and punch it down, then scrape out onto floured work surface and divide into 12 balls.
Heat a cast iron skillet, dry, until it's about to melt. Keep the heat on full whack - no need to add oil at any stage.
Liberally flour a ball of dough, roll out as thin as you can then (optional) scatter with nigella seeds.
Slap into the pan and give it a minute until it bubbles up and goes brown underneath (1 min?) - then flip for a further 30 sec.
Keep warm on a tray in the oven while you do the rest.
Flippin' gorgeous.
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