The following quantities make four naan.
- 250g strong white flour
- 2.5g salt
- 1tsp dried yeast
- 200mL warm water
- optionally, 3tbsp plain yoghurt and/or a knob of melted butter and/or some vegetable oil; up to you
Mix dough as usual. It is much harder to measure 3tbsp of yoghurt than it sounds, so don’t worry too much about exact quantities, and the dough may need more/less water depending on the flour. Knead for 5 minutes, rise for 90 minutes, knock down, divide into four balls, roll out and cook in hot heavy pan (no oil) for a couple of minutes a side.