Soft Naan Bread

So these look very similar to my chapatis, but they're not. These take much longer but if you have time on your hands, they are totally worth it. Im not usually someone for plain things, but after making these, I couldn't resist trying one and they were so tasty without any butter garlic, salt, ANYTHING, on them. I made a batch and froze the rest.

Soft Naan Bread

Serves: 6

Ingredients

• 125g spelt flour, sifted ( chuck out the leftover husks ) + more

• pinch salt

• 2 tsp dried yeast

• pinch sugar

• 120ml lukewarm water

• 80g greek yoghurt

• 1/4c oil ( I used olive oil )

• 1 egg

Method

- Add the sugar, water and yeast to a large bowl. Whisk briefly with a fork then let it sit for about 5 minutes or until frothy.

- Pour in the oil and whisk. Then add in the egg and yoghurt and continue to whisk until combined.

- In a different bowl, stir the flour and salt then add it to the bowl and stir until no lumps remain. Keep adding flour ( make sure it's sifted to keep the naan light ).

- Once you can no longer stir the dough, scrape it out onto a floured surface and knead, adding flour as you go until it no longer sticks to your hand ( at least for four minutes ).

- Roll the dough into a ball and dust it with flour. Pop it back into the pool and punch a dent in the centre of the dough. Let it sit in a warm area for at least an hour.

- Take the dough and separate it into 6 balls, adding more flour if it's too sticky. Flatten each ball with your hands then roll out to about 5mm thick.

- Take out a large frying pan and set over a high heat. Add one disc of dough at a time and fry until its golden underneath and bubbly. Flip and fry until golden then set aside. Repeat process with other discs. Brush lightly with butter and sprinkle some salt on top.

* if you like, you can add minced chilli, garlic, coriander etc. onto the disc of dough before you fry it. It will get slightly burnt but the naan will be a whole lot tastier!