Recipe(tried): Naan bread. For you Tracey

G'day Tracey, Here is the recipe for Naan Bread. It is an especially good one as it does not contain yeast, as most other recipes I have seen do, making this one much easier to make. Preheat your griller to HOT, and when you put the breads under, do not have them too close to the flame [or element]as they may burn.

Ingredients:

250g [9 ozs] self-raising flour
2 tablespoons plain yoghurt, preferably 'live'
1 teaspoon salt
115 ml [4 fl. ozs] lukewarm water [approx]

Method:
Put the flour, yoghurt and salt into a large mixing bowl. Add the measured lukewarm water, a little at a time, working it into the flour with your fingers. Bring the flakes of dough together, adding just enough water to make a soft, slightly sticky dough.
Knead the dough roughly for a couple of seconds, then cover with a damp tea-towel and leave in a warm spot for the dough to ferment, about 1 hour. Meanwhile, preheat the grill and grill pan to the highest setting.
Flour your hands and pull off an egg-sized piece of dough. Form it into a ball, then roll out on an unfloured work surface to an oval 20 to 23 cm [ 8" to 9"] long and 0.8cm [1/3"] thick. Repeat with the remaining dough to make 8 Naan.
Put the Naan breads on the hot grill pan and grill until they puff up and are speckled with brown spots. Cook in batches if necessary, depending on the size of you grill pan. Naan cook VERY quickly, in about 30 seconds, so watch constantly. Turn over and cook the second side. Serve warm. Enjoy. yum.

Variation: Roll out Naan breads, then smear with ghee [clarified butter] Press a few seeds or coriander leaves into dough. Grill as for unflavoured Naan, turning over carefully, to prevent the seeds from falling off.