A reasonable approximation of Naan bread, made without a Tandoor oven. Brushing the dough with butter and dry-frying in a hot dry frying pan cooks them a little like pancakes, but the flavour is very good. It's also hotter than a grill, so the breads don't dry out as much. Makes approximately ten breads.
7g easy-action yeast
500g strong white flour
30g caster sugar
5g salt
1 teaspoon baking powder
25g vegetable oil
120g natural yoghurt
180g water
50g butter
Put all the ingredients, up to and including the water, into the bread machine's mixing bowl
Set to the quick/pizza-dough programme and allow to finish. An extra 30 minutes proving time in the machine afterwards helps as well
Tip the dough out onto a floured surface and divide into 80g balls
Roll each ball out into a tear-drop or oval shape, about 20cm long. Dust with flour and stack loosely.
Put the butter into a microwave-proof bowl, cover with a sheet of kitchen paper and cook on full power for one minute, thirty seconds. The butter should separate into solids, which collect at the bottom, and a clear liquid - Ghee, or clarified butter
Heat a heavy-bottomed frying pan to medium/hot
Brush two of the rolled dough balls on one side with the clear part of the melted butter
Drop onto the hot pan and immediately brush the top side with butter
Cook until bubbles appear on the top of the breads, then flip over for another minute or so, pressing down gently so the bread cooks evenly and doesn't rest on its bubbles
Stack and wrap in a tea-towel as you go along
Naan breads don't keep fresh for very long, but freeze very well