1 tsp white vinegar
50ml fresh milk
1 tsp sugar
100ml water (at room temperature)
1 1/2 tsp instant yeast
360gm plain flour
1 tsp salt
- Stir the vinegar into the milk and set aside until the mixture curdles and thickens, about 15 minutes. Stir the sugar into the first 100ml water and sprinkle in the yeast. Stir to dissolve and set aside until frothy, about 15 minutes.
- Place flour and salt into a mixing bowl, hollow out a well in the centre. Pour in yeast liquid, soured milk and water and mix with your hands to get a fairly soft dough. If dough seems to wet and sticky, dust in an extra tablespoon of flour
- Knead well on a lightly floured surface until dough feels smooth and elastic, about 10 to 15 minutes
- Place dough in a lightly oiled mixing bowl and cover with damp cloth. Leave to rise until doubled in bulk, about 1 hour.
- Knead dough, roll into a thick sausage shape and divide into 8 roughly equal pieces. Roll each piece into a smooth ball and leave to rise on a lightly floured surface until well risen and light, about 30 minutes
- Dust your working surface lightly with flour and using your fingers, flatten the balls into ovals slightly larger then your palm-they should be about 1/2cm (1/2") thick. Lay them on well-floured surface, cover with a clean, dry cloth and leave to rise until dough fells spongy and light to touch, about 20 minutes more.
- Heat a heavy-based frying pan (preferably one with a lid) over high heat and cook one naan at a time on the ungreased surface for about 2 minutes per side, keeping the lid on while the bread is cooking. Serve immediately with curry or tandoori chicken
- If not eating immediately, naan can be cooled on a wire tray and stored in a clean, dry polythene bag, where it can keep for 2 days in refrigerator or 2 weeks in the freezer. To reheat, sprinkle lightly with water and cook for 1 to 2 minutes on each side, in a frying pan. (Frozen naan should be left to thaw at room temperature before reheating)