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Came from http://www.food.com/recipe/madhur-jaffreys-naan-bread-446809 with adjustments.
Prep Time: 02:00
Cook Time: 00:15
7 grams of active dry yeast
1 cup of hot milk
2 teaspoons of caster sugar
3 1/2 cups of bread flour
1/2 teaspoon of salt
1 teaspoon of baking powder
2 tablespoons of vegetable oil
3/4 cup natural yoghurt
1 egg, lightly beaten
1/4 cup of butter (to paint on to the top of the naan bread)
1Activate your yeast in the hot milk, adding 1 teaspoon of the sugar. Cover with glad wrap. Leave it for 10 minutes.
2In another bowl, mix in all of the dry ingredients (flour, salt, baking powder, remaining sugar, we used the kitchenaid).
3Create a well in the middle and add all the wet ingredients (yeast, oil, yoghurt, oil and the egg). Kneed together for around 10 minutes until it's slightly sticky and smooth (again we used the kitchenaid for this).
4Transfer to an oiled bowl and cover with a damp tea towel, until it's doubled in size. This took us around one and a half hours.
5Preheat your oven to its top temperature, fan forced. Put a baking tray in here. Ensure it's clean as you will be putting the naan directly onto the tray.
6You want to divide the dough into six balls and then roll it out into oval-shaped naan. We used a rolling pin to do this. Each Naan was around 20-25cm long and 10-13cm wide.
7Remove the hot tray from the oven and put two naan onto it. Put it back in the oven for three minutes. You should see the naan starting to puff up. Repeat this process with the remaining naan bread.
8Once you remove each naan from the oven, get some butter and paint it onto the top of the naan. We used a stick of butter to do this. Serve hot and delicious.
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