Sun-Dried Tomato Naan

Instructions

1. 1

   In a large bowl, combine flour, yeast, and salt. Create a well in the centre and pour in the yogurt, warm water, and olive oil.

   Tip: Warm water should be around 40°C to activate the yeast without killing it.

2. 2

   Mix with your hands until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

   Tip: If the dough is too dry, add water one tablespoon at a time. If too wet, dust with a little flour.

3. 3

   Fold in the chopped sun-dried tomatoes, minced garlic, and fresh basil until evenly distributed throughout the dough.

   Tip: Gently fold rather than knead vigorously to preserve the herbs and prevent bruising the tomatoes.

4. 4

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 45 minutes to 1 hour until doubled in size.

   Tip: A warm kitchen speeds up rising time; a cooler kitchen may take longer.

5. 5

   Divide the dough into 4 equal portions and shape each into a ball. Let them rest uncovered for 5 minutes.

   Tip: Resting allows the gluten to relax, making the dough easier to flatten.

6. 6

   Heat a cast-iron skillet or tawa over medium-high heat until very hot. Working with one portion at a time, flatten the dough into an oval about 8mm thick using your hands or a rolling pin.

   Tip: Don't use flour for dusting if possible; it can burn. Use a lightly oiled surface instead.

7. 7

   Place the flattened naan on the hot skillet and cook for 2-3 minutes until it puffs up and develops golden-brown spots on the underside.

   Tip: Listen for a gentle sizzle and watch for bubbles forming on the surface—this means it's cooking properly.

8. 8

   Flip the naan carefully and cook the other side for another 1-2 minutes until golden. Brush immediately with melted butter while still hot.

   Tip: The naan will continue to soften as it cools slightly, so don't expect it to be crispy when hot.