250 g Self raising flour; (9oz)
2 tb Live yoghurt
1 ts Ground coriander
1 ts Salt
115 ml Lukewarm water; (4fl oz)
1 tb Icing sugar
Put the flour, yoghurt and salt into a large mixing bowl. Add the measured
water a little at a time, working it into the flour with your fingers.
Bring the flakes of dough together, adding just enough water to make it a
soft, slightly sticky dough. Knead the dough roughly for a couple of
seconds, then cover with a damp tea towel and leave it in a warm spot for
the dough to ferment, for about an hour.
Flour your fingers and pull off a small sized piece of dough. Place the
naan on a hot griddle until they puff up and are speckled with black spots.
Naan bread will cook very quickly, approximately 30 seconds on one side and
then turn over.
Yields
1 servings
