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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. | |