Carbs
Fats
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 350 g |
| Energy | 1097 kJ / 262 kcal | 3837 kJ / 917 kcal |
| Sat. fat | 1 g | 3 g |
| Unsat. fat | 3 g | 8 g |
| Fibre | 3 g | 8 g |
| Salt | 1138 mg | 3981 mg |
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200 gSelfraising flour
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44 mlSkimmed milk
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44 mlYoghurt
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30 mlTap water
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16 mlSunflower oil
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7 gYeast - Dry
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5 gWhite caster sugar
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4 gSalt
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350 gTotal recipe weight
Equipment
Preparation time
10 Min
Cooking time
10 Min
Show pictures
1
Heat the oven to ( 150c / 302f)
2
Mix the yeast with the sugar and luke warm water and leave for 5 minutes
3
Sieve the self raising flour and add the and the salt
4
Add the yeast, the yoghurt and milk, mix thoroughly
5
Knead the dough until soft and stretchy
6
Seal the mixing bowl and leave to prove in a warm place for 10 to 15 minutes ( 25c / 77f)
7
Once again knead the dough shortly to lose the excess air
8
Divide the dough into pieces of 60 to 75 grams and form little balls. Lightly flower the kitchen table; then using the rolling pin roll out the dough balls into oval shape of approximately 1/2 cm thick.
9
Place them on a oiled flat oven tray and bake them for 10 to 15 minute until they puff up a little. Serve them straight out of the oven or keep them shortly wrapped under towel.
Tips
1
Variation tips, try adding garlic, cheese, caraway seeds or cumin seeds
2
Instead of baking in an oven you can grill the Naan breads on a griddle for 2-3 minutes on each side on medium heat.
