Pan-cooked naan without yeast

Method

Introductory photographs from the original

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1. 1.1Step 1 of 16

   I put flour and salt in a bowl.

   

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2. 2.2Step 2 of 16

   I add bicarbonate.

   

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3. 3.3Step 3 of 16

   I mix in yoghurt.

   

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4. 4.4Step 4 of 16

   I stir with spoon.

   

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5. 5.5Step 5 of 16

   Then knead by hand on surface.

   

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6. 6.6Step 6 of 16

   The dough should be workable, not sticky; add flour sparingly if needed.

   

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7. 7.7Step 7 of 16

   I cover in a bowl and rest half an hour at room temperature, then divide into 8 pieces, weighing and dividing by 8 for accuracy.

   

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8. 8.8Step 8 of 16

   I shape balls.

   

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9. 9.9Step 9 of 16

   I flatten by hand then roll about 12 cm discs, avoiding excess flour that burns.

   

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10. 10.10Step 10 of 16

    I heat a lidded non-stick pan and add 2 discs.

    

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11. 11.11Step 11 of 16

    I cover.

    

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12. 12.12Step 12 of 16

    I uncover when bubbles appear.

    

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13. 13.13Step 13 of 16

    I turn and cover again. They puff; turn a couple of times until golden.

    

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14. 14.14Step 14 of 16

    I remove flour residue between batches to avoid bitter burning and cook all.

    

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15. 15.15Step 15 of 16

    I filled with cured meats, cheese and vegetables. Jam or chocolate spread works. Eat hot.

    

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16. 16.16Step 16 of 16

    Here is the version with wholemeal flour.

    

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