Naan bread

• 2

  dl

  Water

• 7

  g

  Instant yeast

• 6

  dl

  Flour

• 4

  tbsp

  Greek yoghurt

• 1

  tbsp

  Honey

• 1

  tsp

  Salt

• 50

  g

  Butter

• Pour lukewarm water in a cup and and add the yeast. Leave for 10 minutes.
• Mix all ingredients and stir with a mixer or hands during 5 minutes.
• Leave the dough in a warm place for 1,5 hours.
• Devide the dough in 8 portions and make balls of them. Leave for 30 minutes (if you have time).
• Heat the oven in 250°C. If you have a pizza stone, heat it as well, otherwise use a normal pan without a paper.
• Roll the dough balls until thin and bake on the hot stone / pan for a few minutes - until they have brown spots.
• Brush the baked breads with melted butter and serve.
• Tip: For peshwari naan, make a mixture of finely chopped raisins, grated coconut and crushed almonds - some add also butter or cream. Spread it on the rolled dough, fold the dough and roll again. Bake as normal naan.