Ingredients
- 250g of white bread flour (100%)
- 120g of yoghurt (48%)
- 90g of milk (36%)
- 15g of oil (6%)
- 3g of oil salt (1.2%)
- 2g of baking soda (0.8%)
- 1g of baking soda (0.4%)
Steps
Preperation
Add the wet ingredients into a bowl before adding the dry ingredients. Whisk ingredients until everything dissolves in the water and everything is well combined.
Kneading
Take your dough out of the bowl and start kneading it for a few minutes until the dough starts to gain some strength and will stretch, rather than tear. Then let the dough rest for 30-60 minutes to build some strength.
Pre-shaping
Take the dough ball out, cut it in to 6 equal pieces and shape it into balls. Then let rest for 15-20 minutes.
Final Shaping
Press down a ball, take a rolling ping and roll out into an oval shape. Dust with flower so it does not stick.
Baking
Heat up a pan on medium-high heat and take a naan. Sprits it with water and put the wet side into the hot pan. The dough should stick, cook it for a minute and flip the pan upside down over the open flame to cook the top. Once the top starts charring it is done.