This is the lowest fat version of naan bread I have made (note there is no ghee or melted butter). You can add anything you like, such as garlic purée in small quantities, or sprinkle kalonji seeds on it before cooking, or chopped coriander leaves etc.
Ingredients for Low Fat Naan Bread:
- 450 g plain white flour
- 1 tsp baking powder
- ¼ tsp salt about 15 fl oz plain low fat yoghurt
Method for Low Fat Naan Bread:
- Sift dry ingredients into a large bowl and add as much yoghourt as you need so that you can gather it all together with your hand into soft, resilient dough.
- Knead for 10 minutes , cover the bowl with a damp tea towel and then set aside for an hour or so in a warmish place.
- Knead the dough again and divide into nine equal parts. Keep these covered with the tea towel.
- Heat a cast iron frying pan or griddle over a low to medium flame.
- Roll one dough part into a ball, flatten out and roll on a lightly floured surface until it is about ¼ ins thick round (or oblong, it doesn’t matter if it is a bit raggy either).
- When the griddle is very hot, pick up the naan and slap it onto the surface. Let it cook slowly for about 4 minutes. It will puff up.
- You can either turn it over and cook the other side or put it (in the pan) under the grill for a minute until it has reddish spots and is fully puffed up.
- Tip it onto a plate and cover to keep warm while you cook the others.
You can cook these on the barbecue too, just take care they don’t burn as controlling the heat is harder.