Updated: Mar 28
Prep Time: 10 Mins Cook Time: 15 Mins Serves: 4-6
2 cups of All Purpose Flour
4 Slices of White Bread Edges Removed
¼ cup Natural Yoghurt
1½ tbsp Milk
½ tbsp Sugar
½ tsp salt
1½ tbsp Oil
Cut the bread into small pieces in a bowl, add the yoghurt, milk, sugar and salt, mix well and keep aside.
In a mixing bowl, add the flour and 1 tbsp oil, then mix well until the oil has combined, add the bread mixture to the flour and knead the dough in-between, not too hard or soft.
If you need water, add about a tablespoon or two.
Knead the dough with the rest of the oil for around 3-4 minutes, or until smooth, then place into a lightly oiled bowl.
Cover with a cling film and leave in a warm place for 3-4 hour, then divide the dough into 12-14 equal parts and shape them into round balls.
Sprinkle some flour on the balls and thinly roll out the naan with a rolling pin. They should be about 6-7 inch, roughly 3-4mm thick in an oval shape.
To ensure the naan comes out perfectly, keep rotating every few seconds.
Heat a tawa pan on a medium flame, place the naan on the tawa pan; after a few seconds, you will notice small air pockets popping out.
Flip and cook for about a minute or so, then flip again and press down with a tea cloth or wooden roti chapati press; they will start to puff up.
Flip on both sides and cook until you see brown spots and butter lightly, and serve hot with your favourite curry.