Camden New Journal - Reciepe for Naan Bread By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 4th August 2008

Clare Latimer's recipe for
Naan bread

Naan bread
We have all had this bread in an Indian restaurant or takeaway, but how many of you have made it? What better thing to do on a winter’s day! Serve with a good Indian curry and be proud of your achievement.
Ingredients

Serves 4
1 teasp dried yeast
1 teasp Demerara sugar
200g plain flour
¼ teasp salt
½ teasp baking powder
1 tbsp vegetable oil
2 tbsp natural yoghurt
2 tbsp milk.

Method
Put one tablespoon warm water and the yeast into a small bowl and add the Demerara sugar. Stir and then leave in a warm place for 10 minutes. This mixture should turn frothy.
To make the dough, put the flour, salt and baking powder into a large bowl and mix well. Add the vegetable oil, yoghurt, milk and the yeast mixture and then stir well. Knead to a soft ball with floured hands and keep kneading for five minutes.
Shape into a large ball, put back into the bowl and cover with a damp cloth and leave in a warm place for about 15 minutes to rise.
Preheat the oven 140C/ 275F/gas1. Remove the dough from the bowl and knead again on a floured surface. Divide the mixture into four and then roll out into oval shapes about ½ cm thick.
Oil a baking tin and then lay over each oval shape. Bake for 10-15 minutes or until light golden brown and serve hot.

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