Naan bread
Ready in:
20 min (+1 hour proofing time)
Difficulty
easy
Servings
3 naan breads
Free from
gluten, egg, corn, soy
Ingredients
- 250g Mum’s Mill Quick Bread Mix
- ½ teaspoon of salt
- 1 tablespoon oil
- 60g yoghurt (plain)
- 200ml (generous ¾ cup) warm water
Step by Step Instructions
Step 1
Stir all the ingredients together in a bowl. Don’t worry, the dough should be relatively thin/runny – there is no need to thicken it with more flour.
Step 2
Cover the dough and let if prove for an hour at room temperature.
Step 3
Warm up a non-stick frying pan (without any oil/butter/etc.).
Step 4
Divide the dough into three equal pieces and then form one of the pieces of dough in the pan to create a flat naan (it should be approximately 15-20cm in diameter and1cm thick).
Step 5
Fry the naan breads on medium heat until golden brown, then flip, and fry the other side until it’s golden brown as well. Serve warm*.
* Serve it alongside curry for dinner, and it’s great for breakfast as well.
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