100g plain yoghurt & 20g olive oil
190g water, 12g each of sugar, salt & baking powder.
500g bread flour.
Fast action yeast. About 7g
Looking like dough
After 5 mins there's gluten stuff going on. Mix it for another 5 mins or so.
Rest it somewhere warm for a couple of hours to prove
[Light your grill now - get it hot!]
Ten pieces of 87g
Let the dough pieces rest for ten minutes then shape them. There had to be a banana for scale, of course.
Two at a time on the oiled foil
One side done. Flip 'em over
Flipped! If you want to use these naans as pizza bases just cook this side for a few seconds to 'set' it, then put sauce, cheese and toppings on and finish cooking. I use pre-cooked veg like mushrooms and peppers, as opposed to raw ones, because of the short cooking time available.
Two down, eight to go
Prepare more while the ones under the grill are cooking. Watch them carefully though
All done, lightly buttered, sprinkled with coriander