Naan Breads

Makes: 6
Preparation Time: 25 Minutes plus Rising
Cooking Time: 15 Minutes
Tools: Dough Hook

Method

1. Place the flour, salt and yeast in the Kenwood Bowl. Add the yogurt and melted ghee or butter. Using the Dough Hook on minimum speed, gradually mix in sufficient water to form a soft dough.
2. Set the timer for 1 minute and knead on minimum speed, then set the timer for 4 minutes and knead on speed 1 until smooth and elastic. Remove the Bowl, cover with lightly oiled clear film and leave to rise in a warm place for 1 hour, or until doubled in size.
3. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Preheat the oven to 230°C/450°F/Gas 8. Place 3 heavy baking sheets in the oven to heat. Transfer the dough to a lightly floured surface and shape into six balls.
4. Cover 5 balls with oiled clear film. Roll out the remaining ball into a teardrop shape 25cm (10 inches) long and about 5-8cm (1/4 – 1/3  inch) thick. Cover with oiled clear film whilst shaping two more naan breads.
5. Place the 3 naan on the preheated baking sheets and bake for 4-5 minutes until puffed up. Meanwhile preheat the grill on its highest setting.
6. Remove each baking sheet from the oven and place under the hot grill for a few seconds, until the top of the naan starts to brown. Wrap in a clean dish towel and keep warm whilst rolling out and cooking the remaining 3 naan. Brush with melted ghee or butter and serve warm.