Ingredients:

• 130ml Warm Water
• 4g Instant Yeast (=11/3 Tsp)
• 1x Large Egg* (50ml)
• 25ml Olive Oil
• 1/2 Tsp Mixed Herbs
• 1 Tsp White Vinegar
• 40ml Yoghurt* (or Dairy Free Yoghurt)

Directions:

1. Preheat Oven to 220-240°C (or as hot as your oven will go). Place pizza stone on oven rack.

2. Sift Mix into the mixing bowl of an electric mixer. Add Oil and vinegar and mix until the mix resembles coarse crumbs.

3. Another bowl add warm water blend in yeast followed by egg* & yoghurt*. Carefully pour into the Naan mix.

4. Beat on low, then increase speed and beat for 2 minutes. Please note that the Dough will be quite sticky at this point
5. Grease a large bowl, scrape Naan dough into bowl. Cover with cling wrap. Allow to double in size (approx. 1 hour).
6. Cut into 6 small pieces and roll into balls.
7. Dust the dough with some rice flour and using your fingers press into a Naan shape to approx. 3-4mm thick.
8. Place Naan onto a greased oven tray. brush with melted Ghee, butter or olive oil. Sprinkle with dried herbs, sea salt & pepper

9. Bake in hot oven 8-10 minutes or until golden brown and puffed.

10. Serve warm Naan with a curry, stew or with cheeses and an assortment of dips.

• TIP, For Dairy Free Option: Use Coconut Yoghurt.
• TIP: Egg Free Option: Grind 1 Tbsp Chia Seeds and blend in 3 Tbsp warm water. Mix and stand until the mix forms a thick gel (Add after Step 2)

Servings per pack: 6 Naan

Serving Size: 1 Naan