Conversations & Creations · From my kitchen
These soft naans are cooked on a tawa and make lovely wraps the next day. The leftover dough also makes a wonderfully chewy pizza crust.
Ingredients
- 1 kg flour (plain white or spelt)
- 150 g Nido milk powder
- About 10 g fresh yeast or 1 teaspoon dry yeast
- Salt, to taste
- ¼ cup oil (I use olive oil)
- Lukewarm milk, as needed
Method
- Mix the flour and milk powder. Add salt and stir.
- Dissolve the yeast in a little lukewarm milk and leave it to froth. Fresh yeast may take around 20 minutes.
- Add the yeast mixture and enough lukewarm milk to make a soft, slightly sticky dough.
- Pour in the oil and knead until it is fully incorporated and the dough feels silky smooth.
- Cover and leave to rise for 2–3 hours.
- Heat a non-stick pan or tawa. Divide the dough into small portions. With lightly oiled fingers, stretch each portion slightly, then roll it out—not too thin.
- Cook on both sides, flipping the first side once bubbles appear. Keep the naans covered until serving.
Store leftover dough covered in the refrigerator. Bring it back to room temperature before rolling. Leftover cooked naan can be used as a lunch wrap or warmed with a little ghee.
