Naan bread (can be Thermomix) (V)

This flat leavened bread is quick to make, takes 1-2hrs to rise, then is very quick to cook but it does contain amines. Adapted from an Indian Thermomix recipe.

100 ml water
200 g plain yoghurt
450 g bread flour (50% wholemeal is OK)
30g failsafe oil eg canola
1 tsp sugar
1 tsp salt
1 tsp instant yeast

Mix all ingredients and knead for 5 mins, adding a little more water if necessary. If using Thermomix, mix 20 secs/speed 3 to form a ball, then knead for 3 mins/Dough setting. The dough should be smooth and satiny. Put ¼ tsp oil in bowl, roll dough in oil, cover with a cloth and leave in a warm place until doubled in size, which takes 1-2 hrs depending on temperature. When nearly ready, preheat oven and a heavy baking tray as hot as you can (say 300°C) with the griller on as well if you can but this is not essential. Knead dough briefly, divide into 8 equal balls, roll each into a tear-shaped naan about 15 cm by 12 cm. Remove the hot baking tray from the oven and slap the naan into the tray, replace in oven near the top for 3 mins. Watch and don’t burn as the naan puffs up and browns very quickly. Remove and keep warm in a tea towel until all cooked. Serve with dips, bean paste and salad. Freezes and can be toasted.

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