INGREDIENTS: Makes 6 Naans

  • 5oz hand-hot buttermilk
  • 2 tsp white sugar
  • 2 tsp of dry active yeast
  • 3 1/2 cups plain flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 4 tbsp vegetable oil
  • 5 oz plain yoghurt lightly beaten
  • 1 large egg lightly beaten
  • 1/4 cup melted butter

Now Cook:

1. If doing in an oven, place a pizza stone in the oven and heat the oven with the highest temperature for a least 1 hour. If using a BBQ, Otto Grill or pizza oven, heat to 825F.

2. Put buttermilk in a bowl and add 1 tsp of sugar and yeast. Stir to mix and let stand 15-20 minutes until frothy.

3. In a mixing bowl, add flour, 1 tsp sugar, salt, baking powder. Stir to combine. Then add egg, yoghurt, 2tbs of the oil and the yeast mixture.

4. Mix to form a ball of dough and then knead for 10 minutes until smooth and satiny. In another bowl place remaining oil and roll the dough in it. Cover with a warm wet hand towel and let rise for 1 hour until doubled in size.

5. Punch down the dough and make 6 equal balls. With a roller, roll each ball into a tear shaped naan, making sure each is extremely thin as the naan will puff up during cooking.

6. Cook in oven or BBQ. Either way, keep a close eye on the naan and when they begin to puff up, punch down to release the air. On a BBQ, they should take one minute or so until top is brown. Flip and repeat.

7. Brush both sides of each naan with the melted butter and serve hot.