Naan is a Indian bread cooked in hot tandoori oven,even people in the west love these bread with curries.This recipe is for the event Yasmeen's Healthnut Challenge 5, Crucial Cruciferious.
Unbleached White Bread Flour-280 gm(You can make it wholemeal by adding half wholemeal and half white flour)
Dried Yeast-1 tsp
Warm water-100 ml
Clear Honey-2 tsp
Plain Yogurt-60 ml
Melted ghee or butter-1 tbsp
1 garlic clove finely chopped
1 tbsp of finely chopped kale leaves
Mix all the ingredients other than the kale leaves to make it into a smooth dough, knead well in a floured surface. Keep it in a clean and oiled bowl, cover it with a cling film, leave it in a warm place for about 1 hour or until doubled in size.
When dough is doubled, take the dough and punch the air back, add the finely chopped kale leaves to the dough and mix it well.
Divide the dough into four equal balls , cover and leave in the room temperature for 5 to 10 minutes.
Preheat the oven to the maximum.Take the balls and flatten it with a rolling pin and stretch along one side to make it look like a naan, Cover with cling film and leave it for 10 to 15 minutes.
Place the naan in the hot baking sheet and cook for 2 to 3 minutes or until puffed up.Turn it on the other side and leave it for 1 minute.Remove the baking sheet and place it under the hort grill for few seconds to brown on top.
Brush the naan with melted ghee or butter.