This makes about 12 individual naan breads. I used plain yoghurt for the plain varieties and coconut yogurt for the peshwari naans!
1tsp dried yeast
1 cup of plain flour
1 cup of SR flour
1 tsp salt
1/4cup yoghurt (see note above)
3/4 cup (approx) of warm water.
Now this is the simple bit…
...mix it all together and knead until smooth then allow to rest in the fridge covered with a damp cloth, preferably overnight!!!
When its time to cook them, roll them out to teardrop shapes and fry on a hot skillet for about 5 mins each side. They puff up slightly and get dark spots on them. With the Peshwari naans I put chopped almonds and coconut in the middle before rolling them out. I love them!