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Nan bread

Make the yeast mixture

1 tbsp natural yogurt

1 tsp salt

1tsp sugar

1 tbsp easy blend dried yeast

1 tbsp melted butter or oil

Put the yogurt in a bowl, add the salt sugar yeast and butter or oil and mix well
Make the dough

500g self raising flour

Above yeast mixture

Hand hot water

Mix together, adding just enough warm water to form a soft dough. Knead well on a floured board for 5 to 10 mins. Return to the bowl, brush a thin layer of oil on the surface, cover with cling film and put in a warm place for 2 hours.
Divide the dough and shape the nan's

Above dough (after 2 hours rising)

Knead the dough and divide into 6-8 equal pieces. Dust each with flour and shape into balls. Cover with clingfilm until ready. Roll out each ball into a round shape 5 mm thick. Prick each nan with a fork several times.

Cook the nans

Pull the nan bread into a pear shape and slap on to a hot griddle, and cook for 45 seconds until the bottom is cooked and has brown flecks. Using a fish slice transfer the nan under a hot grill and cook the top for 1 to 2 mins until golden brown. Cook the remaining nans and keep wrapped up in foil or a clean kitchen towl to keep warm and moist.