chopping board, large baking tray, kitchen foil, jug and mixing bowl

75g natural yoghurt
125ml tepid water
250g FREEE Self Raising White Flour
½ tsp quick yeast
½ tsp sugar
¼ tsp FREEE Xanthan Gum
½ tsp salt
25g butter, melted
flour, for dusting
oil, for brushing

For cooking 240˚C, Fan 220˚C, 475˚F, Gas 9  

For re-heating – hot grill

1. Lightly dust a chopping board with flour.
2. Measure the yoghurt and water into a jug and stir to combine.
3. Put the flour, quick yeast, sugar and xanthan gum into a mixing bowl and blend them together.
4. Add the prepared yoghurt liquid and stir until lumpy.
5. Sprinkle the salt over the top and mix until smooth.
6. Divide the dough into 4 pieces.
7. Brush some oil onto your hands and shape each piece of dough into a 20 x 10cm/8 x 4” oval or tear-drop naan shape.
8. Lay the naan on the prepared board.
9. Brush some oil over a piece of kitchen foil and cover the naan dough, oil side down.
10. Leave in a warm place to rise for 90 minutes.

Baking Naan

1. Pre-heat the oven 20 minutes before you are going to bake.
2. Melt the butter.
3. Put the baking tray into the oven to heat up for 5 minutes.
4. Check the oven temperature has been reached.
5. Working quickly and carefully, open the oven door and using a fish slice, transfer two naan doughs, to the hot baking tray.
6. Bake for 4-6 minutes.
7. Open the oven door, quickly turn the naan over using the fish slice and bake for a further 4-5 minutes.
8. Remove the naans from the oven.
9. Brush melted butter all over the naans.
10. Check the oven temperature has returned to maximum heat before cooking the remaining two naans.
11. Allow to cool completely.
12. Re-heat to serve or wrap in kitchen foil and freeze for another day.

To Serve Naan Bread

1. Pre-heat the oven.
2. Lay the naan on a large baking tray. 
3. Bake for 5-7 minutes and serve warm.
4. If baking from frozen, un-wrap naan and bake for 5-7 minutes or until ready to eat.