- 2 cups plain flour
- 10g instant yeast
- 1 tbsp sugar
- 60ml melted butter or ghee
- 2 tbsp full cream yoghurt
- ½ cup warm milk
- 1 tsp NoMU Masala Rub
- Extra melted butter for brushing on afterwards
Butter naan
Place the dry ingredients in a bowl. Add the warm milk, butter and yoghurt and work together. Knead on a floured surface until you have a soft elastic dough.
Place in an oiled bowl and leave in a warm place covered with a damp tea towel for 2 -3 hours until well risen.
Divide dough into 8 equal portions. Stretch each into a tear-drop shape and bake in the oven which has been pre-heated to the hottest setting for 6-7 minutes or until nicely browned.
Brush with butter and cover to keep warm or serve immediately.
