3 teaspoons active dry yeast
1 cup warm water, 110 F
1/4 cup white sugar
1 tablespoon milk
2 tablespoons natural yogurt
1 egg, beaten
2-1/2 teaspoons salt
4 cups bread flour
1/2 teaspoon baking powder
2 teaspoons minced garlic (optional)
1/4 cup margarine, melted
2 tablespoon oil (to oil the bowl for dough)
- In a large bowl, dissolve yeast and one tablespoon of he sugar in warm water at 110 degrees. Let stand for about 10 minutes, until frothy.
- Sift dry ingredients together. Stir in milk, yogurt, egg, and enough of he flower, salt, sugar and baking powder mixture to make a soft, wet dough.
- With oiled hands knead for 6-8 minutes on a lightly oiled surface, or until smooth. Place dough in a well-oiled bowl then cover with a damp cloth and let rise for at least 1 hour until the dough has double in size.
- With oiled hands, punch down dough and knead in garlic. Pinch off small handfuls of dough (about the size of a golf dough). Roll into balls, place on a tray and cover for 30 minutes until double in size.
- Meanwhile, pre-heat oven to 400-500 degrees; place skillet inside oven while pre-heating. On a lightly floured surface, roll out the balls of dough to about 1/2 cm thick (dust hands and rolling pin with flour to prevent sticking)
- Brush with melted margarine then place on skillet and into oven. Cook for 3 minutes until golden brown. Remove and brush with margarine again.
- Repeat until all the naan has been prepared. serve immediately.
Taken from Sunday Express Divali Cooking Book 27th October 2013, Trinidad & Tobago