MELonFOOD: May 2012

Makes 12 -14

Ingredients

1 teaspoon dried yeast
1/2 cup warm water
1 tablespoon sugar
1/2 cup plain natural Yoghurt
2 egg yolks, beaten
1 tablespoon salt
3 cups plain flour
80g butter, melted (for brushing during cooking)
A splash of Olive oil (spray oil is great)

Halve all ingredients for a smaller batch.

Method

In a large bowl, dissolve yeast in warm water (add a pinch of sugar to get the yeast going), cover with a tea towel and put aside for about 10 minutes, when it's nice and frothy
Stir in the sugar, beaten egg yolks, yoghurt, milk, salt and then add the flour, mix with your hands to make into a soft dough. On a floured surface knead for 6 to 8 minutes until smooth .
Put the dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Leave for at least 30 mins but preferably 1 hour until the dough has doubled in volume.
Punch (literally) the air out of the dough. ++ Tear off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a cloth, and again allow to rise until doubled in size, 20-30 minutes.
Roll one ball of dough at a time out into a thin circle about 5mm thick.
Place rolled dough on an oiled grill (spray works best), and cook for 2 to 3 minutes on one side, you should see air bubbles appearing, brush the uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been cooked.

++at this stage I like to spilt the dough in two and to half add a head of roasted garlic and chopped parsley, this makes the most delicious garlic naan... (see photo's)