1 cup self raising flour
1/2 cup unsweetened soya yoghurt
- Combine the flour and soya yoghurt in a large bowl and kneed for 5 minutes until smooth and elastic. If the dough is too sticky, then sprinkle self-raising flour a little at a time
- Heat a skillet on a medium-high heat
- Split the dough into 12 equal pieces
- Take one piece of dough, roll into a ball and gently flatten on your rolling surface
Roll out into a roughly round shape (it really doesn't matter about the shape!) if the dough sticks to the surface then use a very light sprinkling of flour to dust it
- Dry-fry (cook without any oil) the naan: place in the centre of the pan and wait for the naan to subtly change colour and "bubble"
Flip over and press down (using a chappati-press, or other suitable utensil) until the "bubbles" are slightly charred on bottom side
- Remove and spread with butter (I used Flora dairy free)
- Serve hot with any curry - or if you're like my kids then just on it's own!
- I have added a variety of things in my homemade naan - kalonji/nigella seeds work well, as do garlic granules. I have yet to try stuffed naan but watch this space!
- You need to use a dry, hot pan with a smooth non-stick surface
- Use a butter which has a mild taste. We generally use Violife Dairy Free spread, but the taste was just too strong for this. I much preferred the Flora spread as it gave the butteriness without interfering with the flavour of the naan
Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!
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