Chewy and Light Naan Bread

1. 1

   Put all the ingredients in a bread machine, and leave the bread machine to do everything until the 1st rising (or hand-knead).

2. 2

   Divide the dough into 4, and rest for 10 minutes, making sure it doesn't dry out.

3. 3

   (I alway invert a bowl over the dough to prevent it from drying out.)

4. 4

   Spread a little olive oil on the dough as you stretch and press it out.

5. 5

   When the dough has stretched out a bit, if you hold the middle of the dough between both hands and shake it around in circles, it will stretch out even more.

6. 6

   Press out any thick parts of the dough to finish.

7. 7

   The naan should be more than 20 cm in diameter.

8. 8

   If it has thick and thin parts, that's fine!

9. 9

   Cook the naan in a non-oiled frying pan.

10. 10

    Cook on one side for 2 minutes with the lid on, turn over and cook for another 2 minutes on the other side with the lid on.

11. 11

    Turn it over one more time, and cook without the lid until crispy, for about 1 minute to finish.

12. 12

    If the surface is not browned enough, cook it a little longer.

13. 13

    Eat dipped in loads of curry sauce.

14. 14

    The best!

15. 15

    Topped with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.