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1
Mix the dry yeast into water which is a bit hotter than body temperature.
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2
Add the sugar, mix over a pan of hot water to dissolve, and leave in a warm place.
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3
In the meantime, mix the bread flour, salt and baking powder together.
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4
You don't have to sift them, but you can if you want to.
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5
Add the yogurt and oil to the flours and mix lightly.
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6
Check if the water with the dry yeast is foamy.
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7
Add the dry yeast liquid to the bowl and knead until the dough is smooth and no longer sticks to your hands.
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8
This takes a bit less than 10 minutes.
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9
Form the dough into a ball.
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10
Oil your hands and rub the oil on the surface of the dough.
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11
Leave to rise for 30 minutes to an hour in a warm place.
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12
While the dough is rising, you can make the curry, chop up the coriander leaves to top the naan and so on.
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13
Melt the butter, too.
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14
When the dough is puffy and risen, divide it into 3 pieces.
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15
Flour a work surface.
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16
Roll out each piece of dough with a rolling pin.
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17
Roll out the dough with a rolling pin, If the dough is too thin it will be tough, so make it about 1 cm or so thick.
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18
To make a plain naan, go on to Step 11.
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19
Spread the melted butter over the surface of the dough with a spoon.
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20
Decide on your toppings.
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21
I recommend cumin seeds and fresh coriander leaves.
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22
Add your chosen toppings/spices (I used coriander leaves this time) evenly over the surface.
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23
Press them in lightly.
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24
Bake in a preheated toaster oven at 220C for 3-4 minutes.
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25
Keep an eye on the toaster oven as you roll out the next piece of dough.
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26
Done.
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27
Repeat steps 8 to 11 for all the pieces of dough.
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28
If you use an oven you can bake all 3 pieces at once, and it will be more naan-like.
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29
The naan will puff up.
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30
You can also cook them in a non-stick frying pan.
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31
For a plain naan, bake without adding melted butter.
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32
When the plain naan are baked, spread a little butter on them.
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33
Naan with cumin seeds smells fantastic.
