Naan (Indian flatbread)

 

 

Ingredients

• 800g / 7 cups white flour
• 2 tsp instant yeast
• 2 tsp salt
• 2 tbsp ghee or melted butter
• 2 tsp honey
• 400ml / 1/2 cup warm water

Preheat oven to 220°C, 15 minutes before baking.

Sift the flour and salt into a large bowl, and stir in the yeast. Add the ghee / butter, warm water, and honey, and mix to a soft dough. Add more water if necessary.
Knead dough on a lightly floured surface until smooth and elastic. Place dough in a oiled bowl, cover with cling film / foil, and leave to rise for 1 hour or until doubled in size.

Once doubled, knead again for a minute or two to knock out the air.
Divide the dough into 12 balls, then roll them into 1/2 centimetre thickness. Place on a hot frying pan (no oil needed), flip once browned, and cook through.