80mls hand hot water
1 tsp caster sugar
1 x 7g sachet dry active yeast
1 cup plain flour
1 pinch salt
2 TBS Great Southern Groves Extra Virgin Olive Oil
1 TBS plain natural yoghurt
1 TBS butter melted
In a large bowl, stir together the water, yeast and sugar. Allow to stand for 5-10 minutes or until frothy.
Add the flour, salt, yoghurt and half of the olive oil. With a blunt knife, stir the mixture until it comes together, then knead by hand until the dough is smooth and elastic (3-5 minutes).
Cover the bowl with glad wrap and sit in a warm spot for 45-60 minutes or until it has doubled in size.
Punch the dough down and knead gently. Divide in 6 small portions. on a lightly floured surface, roll each ball into a naan shape, making them relatively thin (roughly 5mm).
Brush a large frying pan with olive oil and wipe with a kitchen towel. Heat to a medium heat and place the dough onto it. Wait until the naan bread has puffed up (3-5 minutes), brush with some more olive oil and turn over the brown the other side (roughly 2-3 minutes more)
Transfer onto a plate and brush with some melted butter. Cover with foil to keep warm while you fry the remaining naan.
Enjoy warm with your favourite curry!
NOTE: this recipe makes 6 small naan or you can make 3-4 larger ones. Just double or triple the recipe to make more.
This recipe is adapted from Allrecipes.co.uk using WA olive oil.