Ingredients

• 150ml Warm Milk.
• 2 Tsp Caster sugar.
• 2 Tsp Dried active yeast.
• 450g Plain flour.
• 0.5 Tsp Salt.
• 1 Tsp Baking powder.
• 2 Tblsp Vegetable oil.
• 150ml Natural Yogurt.
• 1 Large egg - lightly beaten.

Steps

1. Add the milk, 1 Tsp sugar and yeast in a bowl, mixing thoroughly. Set aside for 10-15 minutes, until the mixture is frothy.
2. Sift the flour, salt and baking powder into a large bowl.
3. Add the remaining 1 tsp sugar, the yeast mixture, 2 Tblsp vegetable oil, yogurt, and egg together
4. Mix until a ball of dough forms.
5. Empty the dough on to a clean surface and knead it for approximately ten minutes, until it is smooth and satiny, then form into a ball.
6. Pour about 0.25 Tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for one hour, or until the dough has doubled in size.
7. Pre-heat the oven to the highest temperature and put the heaviest baking tray or skillet available, to heat in the oven.
8. Punch down the dough and briefly knead it again. Divide into six equal balls and keep five of them covered while you work with the sixth.
9. Roll the ball into a tear-shaped naan, about 10” in length and about 5” at its widest.
10. Remove the baking tray from the oven and slap the naan on to it. Put it immediately into the oven for three minutes until it puffs up.
11. Place the naan on a grill or under the broiler for about thirty seconds, or until the top of the naan browns slightly.
12. Wrap the naan in a clean tea towel to retain softness and serve hot.