- 1 1/2 teaspoons dried active baking yeast
- 250g bread flour
- 1 teaspoons salt
- 140ml water
- 2 tablespoons clarified butter (ghee)
Prep:30min › Cook:1min › Ready in:31min
- Add all ingredients to bread machine according to manufacturers directions. Set for dough/manual setting. At the end of the first kneading, press clear/stop. Remove dough & let rest before hand-shaping.
- Hand-shaping technique: Place 20x30cm baking tin on bottom of oven. Preheat oven to 240 C / Gas 9. On lightly floured work surface, cut dough in half & cut into 4 equal pieces. With a lightly floured rolling pin, roll each piece into a 6mm thick free-form circle. Cover with a clean kitchen cloth & let rest 20 minutes. Lightly sprinkle tops with flour & roll out as thinly as possible. Place 1 to 2 naans face down on preheated baking tin. Bake 60 seconds. Remove from oven. Place on large plate & cover with a clean kitchen cloth. Continue baking remaining naans. Eat warm, dipped in or drizzled with clarified butter.
To make clarified butter, melt 4 tbsp of unsalted butter over low heat. Skim off & discard any foam that may have accumulated & reserve the remaining clear, golden liquid. This is the clarified butter, or ghee as it is know in Indian cooking. Discard any solids left in saucepan.