White Self Raising Flour
100 g, plus extra for dusting
Fat Free Natural Yogurt
- Combine the flour and yogurt in a bowl until the mixture comes together. Turn the dough out onto a lightly floured work surface, gently knead for a couple of minutes, then divide into 4 even pieces.
- Roll out to a thickness of 5mm. Put a large, dry, nonstick frying pan over a high heat. Add the naan breads and cook for 2-3 minutes each side until lightly golden and puffed up; you’ll need to do this in batches.
The naans can be frozen tightly wrapped in clingfilm for up to 3 months.