- Cut out 4 pieces of foil, each about 28 × 20 cm (11 × 8 in), and brush them with the oil. Sift the flour, salt and bicarbonate of soda into a bowl. Add the yogurt and stir until thoroughly mixed to make a fairly soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until smooth.
- Preheat the grill to high. Cut the dough into quarters. On the lightly floured surface, roll out one portion into an elongated oval, about 25 cm (10 in) long and 18 cm (7 in) wide across the middle. Lay the bread oval on one of the prepared pieces of foil. Repeat with the remaining portions of dough.
- Place a naan, on its foil, under the grill, about 15–20 cm (6–8 in) away from the heat if possible. Cook until the bread bubbles up and browns slightly in places – this takes about 2 minutes, but watch it constantly to ensure that it does not overcook.
- Turn the naan and cook the second side for 1–2 minutes or until firm and browned in places. Wrap the cooked naan in a tea-towel to keep hot while grilling the remaining breads. Serve hot or warm.
Each slice provides
B1, B2, B6, E, calcium
Some more ideas
For coriander naan, add 4 tbsp chopped fresh coriander and 2 tbsp finely chopped spring onions with the yogurt. * For garlic naan, add 1 finely chopped garlic clove with the yogurt. * To make stuffed naan, heat 1 tbsp sunflower oil in a small saucepan and add the seeds from 2 green cardamom pods, 2 coarsely grated carrots and 2 finely chopped spring onions. Sprinkle 2 tbsp raisins on top and cover the pan. Cook over a low heat for 5 minutes, stirring occasionally. Set aside to cool. Divide this mixture into quarters. Roll out a portion of naan dough into an 18 cm (7 in) round. Place a portion of the carrot mixture on one side of the dough round and fold the other side over to make a half-moon shape. Gently press and roll out the filled dough into an oval shape, keeping the surface floured and turning the dough over once. Repeat with the remaining dough and filling. Grill the naan as in the main recipe.
The addition of yogurt increases the calcium content of the bread and adds useful amounts of phosphorus and vitamins B2 and B12. Calcium from dairy products such as yogurt is much more readily absorbed than calcium from other foods.