How to make your own naan bread with Dani Venn

This homemade naan bead is the perfect accompaniment to any authentic Indian dish. Masterchef Dani Venn makes her simple bread dough with just a handful of ingredients, then bakes it quickly in a very hot oven. In no time the made-from-scratch naan is ready to enjoy.
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HOMEMADE NAAN BREAD
Makes: 6-7 large naan
Prep time: 10 mins (plus 1-2 hours resting)
Cooking: 5 mins per batch
7g dried yeast
1 cup warm milk
3 cups self raising flour, plus extra for rolling
2 tsp sugar
½ tsp salt
½ cup natural yoghurt
2 tbsp melted ghee or vegetable oil
1. Place warm milk in small bowl and sprinkle in dried yeast, whisking with a fork to combine.
2. Place flour, sugar and salt into the bowl of a electric stand mixer fitted with a dough hook, add milk mixture, yoghurt and ghee or vegetable oil, mix on low speed to combine then once dough has come together, mix on medium speed for 5 minutes until dough is soft and smooth. If dough appears too sticky, add a little more flour and continue to mix until smooth.
3. Place dough into a large, lightly oiled mixing bowl, cover surface of dough with loose fitted cling wrap, cover bowl with tea towel and place in a warm spot to rise for 1-2 hours.
4. Preheat your oven to the hottest setting, put your baking trays into the oven to heat up.
5. Once dough has risen and doubled in size, punch back the dough once and then divide mixture into 6-7 equal sized balls. If you’re not ready to cook your naan, wrap each ball loosely in cling film and set aside until you’re ready to cook.
6. Working with one ball at a time, roll out ball into a large oval shape, dough should be quite thin. Place on hot oven tray in the oven and bake for about 3-5 minutes, until dough has puffed up and is golden and crispy on the edges. Remove from oven, brush with a little melted ghee or oil, season with salt.
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