Basic Naan Bread

• 7g sachet dried yeast
• 220ml warm water
• 2 tbsp sugar
• 6 tbsp plant-based milk
• 2 tsp salt
• 400g strong white bread flour, plus extra for dusting
• vegetable oil

Instructions

1. 1

   Put the yeast and warm water into the mixing bowl and stir to combine

2. 2

   Set aside for 10-15 minutes until the mixture has started to froth

3. 3

   Once the yeast has activated, add the sugar, plant-based milk, salt and flour

4. 4

   Stir with a wooden spoon and bring it together to form a soft and sticky dough

5. 5

   Transfer the dough to the stand mixer, if using, and knead for 6 minutes, otherwise tip it on to the floured work surface, dust your hands with more flour and knead for 10-12 minutes by pushing the back half of the dough away with the heel of one hand, folding it back over the dough, giving it a quarter turn and repeating

6. 6

   Clean and dry the mixing bowl and grease the inside with a little vegetable oil

7. 7

   Place the dough in the bowl, cover it loosely with cling film or a plastic bag and leave it in a warm spot for 60-90 minutes, or until it's doubled in size

8. 8

   Once the dough has doubled in size, knock out the air by punching it in the bowl and then knead for another 1-2 minutes

9. 9

   Dust the work surface with at least 6 tablespoons of flour

10. 10

    Turn out the dough and coat it in the flour so that it's no longer sticky

11. 11

    Roll the dough into a ball and use a sharp knife to divide it in half and then half again, so that you have 4 equal balls of dough weighing about 170g each

12. 12

    Roll each ball in flour again to prevent sticking

13. 13

    Dust the rolling pin or wine bottle with more flour and roll out the balls of dough to form rough teardrop shapes

14. 14

    Pour 1 tablespoon vegetable oil into the large frying pan and place it on a medium heat

15. 15

    One by one, fry the naans for 5 minutes, turning them over halfway through, until golden and slightly charred on both sides (if they puff up during cooking, flatten them down firmly with a spatula to ensure they cook through)

16. 16

    Remove the naans from the pan