Naan
Photo: OpenCage, CC BY-SA 2.5
Yogurt and baking soda give this naan a soft, tangy dough without any yeast. The dough rests wrapped in damp muslin for a few hours, then the rounds are stretched thin and baked in the hottest oven you have, so they puff and blister in minutes. Naan is a staple beside hot meals across central and southern Asia, and a brush of butter at the end makes it ready for any curry.
Instructions
Knead the flour, yogurt, baking soda, salt and water together into a dough. You will need about three quarters of a cup of water, but add it gradually and judge by feel until the dough comes together.
Wrap the dough in a damp muslin cloth and leave it to rise for 2 to 3 hours.
Divide the risen dough into small balls. Roll each one out into an oblong or round shape with a rolling pin, or stretch it by slapping it between your hands.
Smear the surface of each naan with water. Bake in a tandoor or in an oven preheated as hot as it will go.
The naans are ready when they have puffed up a little, which takes 4 to 5 minutes. Brush with butter and serve hot.
For a crisper finish, put the baked naans under a preheated grill for 30 seconds before buttering. You can also stir finely chopped garlic and coriander into the butter, then return the brushed naans to the oven or grill briefly to cook the garlic.
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