Lesley Waters' naan breads

recipe

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A great accompaniment to the chicken tikka kebabs

Ingredients

Serves: 8

In a large bowl mix together the flour and salt. Add the easy blend yeast and stir in well.
In a jug mix together the milk, water and honey. Pour into the bowl, along with the yoghurt and oil and bring together to form a soft, wet dough. Turn out onto a lightly floured surface and knead for approx. eight minutes until the dough is smooth and elastic.
Place the dough in an oiled bowl, cover and leave to prove in a warm place for 3-4 hours.
After proving, knead the dough again to 'knock it back' and divide into equal pieces. Roll out into around ten individual round or teardrop shapes.
Lightly dust baking trays with flour and place the naans on the trays. Cover with a cloth and leave to prove for a further minutes.
Pre-heat the grill to a medium setting and grill the naans for two minutes each side or until lightly browned.

Source: www.fairy-dish.com