Naan

From Paneer Makhani and home-made Naan

(Adapted from Tasty Kitchen and the Pioneer Woman)

Ingredients

• 2 cups all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/2 cup warm milk
• 1/2 cup yogourt
• 1 tbsp ghee

Preparation

Mix all of the dry ingredients together in a large bowl. Combine milk and yogourt and pour into the flour mixture, stirring slowly to combine, until a soft dough is formed. Cover with a damp cloth and let sit at room temperature for a minimum of 2 hours, or overnight in the fridge.

Lightly flour your work surface and turn dough out onto it. Divide the dough into smaller balls (about eight) and flatten the balls into a flatbread-like shape. I used a rolling pin and the art of stretching.

Heat ghee in a cast-iron skillet and fry the naans over medium-high heat. They only take about a minute on each side. Keep a close eye on them!

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