Your YogurtNest is a genuine multi-tool, and this naan bread recipe gives you two great uses. Let us know how you get on!
- 125 ml semi-skimmed milk
- 100 ml whey liquid strained from your homemade yoghurt
- 1 tsp. fast-action dried yeast
- 150 ml of fresh natural yogurt, made using your Yogurtnest
- 1/4 tsp caster sugar
- 500 g strong bread flour (add a little more if the dough feels too sticky for kneading)
- 1/2 tsp fine sea salt
- Sunflower oil, to knead and grease
- 2 cloves of fresh garlic
- 50 g unsalted butter, softened to room temperature
- Parsley, either fresh and roughly chopped or 2 tsp. of dried
- On the side, let the butter soften at room temperature.
- Warm the milk on a low heat until just above room temperature and mix in the yeast. Don’t worry if the yeast doesn’t dissolve - it probably won’t.
- Once cooled for a few minutes add the yoghurt and sugar, and mix gently.
- In a large bowl combine the flour and salt.
- Make a well in the flour and pour in the milk and yoghurt mixture, stirring until everything is combined and feels like a dough. If too sticky you can add a touch more flour.
- Tip the dough onto a lightly oiled or floured surface and knead for 10-12 minutes, until the texture is smooth, forms a neat ball and develops some elasticity.
- Transfer the dough to a bowl, cover with your Better Cloth and place in the Yogurtnest to prove for an hour. The longer you leave it the more the dough will grow. Classic size YogurtNests work best for this part.
- Whilst waiting for the dough to prove you can crush the garlic cloves and churn them into the butter.
- Heat the grill.
- After an hour remove the dough from the YogurtNest and split it into roughly equal portions (about 8), then flatten each lump into the shape of a naan bread.
- Heat a pan on a hob until very hot and fry the naan bread for a couple of minutes on each side, until bubbling lightly.
- Transfer the naan bread to underneath the grill and cook here for a further 2 or 3 minutes on each side until golden and bubbling further. Pay very close attention as they will burn quickly if left unattended!
- Remove the cooked naan breads from the grill, brush or spread with garlic butter, sprinkle with some parsley and then place them in a warm oven whilst you cook the remaining breads.
These naan breads are particularly tasty with a Prawn and Tomato Curry, homemade mango yoghurt for dipping and Basmati rice.