I have called this ‘Easy peasy naan bread’ because it really is. All you need is a little bit of time to make these AWESOME.
Word of warning though, if like me you feel greedy and decide to only make 4 instead of 6, make sure you have less/no rice. I suffered a serious case of my eyes being bigger than my belly.
Ingredients
- 150ml Warm milk (Hand hot)
- 2 Tsp Caster Sugar
- 1 Sachet dried yeast
- 450g Plain Flour
- 1/2 Tsp Salt
- 1 Tsp Baking Powder
- 2 Tbsp Vegetable Oil
- 150ml Natural Yoghurt
- 1 Egg – lightly beaten.
Start by adding the sugar and the yeast into the milk. Put this to one side for about 20 minutes until the mixture is frothy and the yeast has fully dissolved.
Sift the flour, salt and baking powder into a bowl. Add the yeast mixture, 2 Tbsp vegetable oil, yoghurt and egg. Mix everything together to form a ball of dough.
Knead the dough by hand or in your stand mixer with the attached dough hook for about 10 minutes until smooth (this might take a little longer by hand as you can see I did it in my mixer!)
Lightly oil a bowl, and place your dough in it. Cover this with cling film and place it somewhere warm to prove for around an hour until it has doubled in size
. 
Turn the oven to the hottest temperature, put in a tray to heat up too.
Punch down the dough and knead again, divide up into 6 (4 if you want them big!) balls. Cover up the balls when you are not working with them to stop them forming a crust.
You can either stretch these into rounds or teardrop shapes.
Remove the tray from the oven and place your naans onto it. Put the tray in the oven the naans should start to puff up straight away.
Turn the grill on and allow them to brown slightly.
Spread some garlic butter on them as soon as they come out of the oven – you could also add some chopped coriander to this, I just didn’t have any in!
Serve these with your favourite curry whilst they are warm!
Feel free to leave any questions in the comments or please let me know how you get on with these tasty naans!
Rachel Bakes 
