Knead the flour, yoghurt, yeast, 100 g water and salt for 8 minutes into a soft dough and let it rise for 60 minutes.

Ingredients

• 320 gWheat flour, white, all-purpose, unenriched
• 180 gYogurt, plain, whole milk
• 5 gLeavening agents, yeast, baker's, active dry
• 100 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Knead the flour, yoghurt, yeast, 100 g water and salt for 8 minutes into a soft dough and let it rise for 60 minutes.
2. Divide the dough into 4 pieces, roll each into a flatbread (5 minutes), and rest for 10 minutes.
3. Cook each naan in a very hot dry pan for 3 minutes per side and serve hot.