150ggluten-free self raising flourplus extra for dusting
140gcoconut yoghurt(or other yoghurt)
1tspolive oil(or try flavoured olive oil) plus extra for drizzling
sea salt
chopped fresh herbs,such as coriander and flat leaf parsley(optional)
Instructions
To a large mixing bowl add your 150g flour, 140g yoghurt, 1 tsp olive oil and a pinch of sea salt. Mix with a fork, until it starts to clump together
Now dust your hands, work top and rolling pin with flour
With your hands press your dough into a large ball and then divide in half and shape into 2 balls
Gently roll out each dough ball, or press with your hands, until roughly 5mm thick. Then press round any edges that have split, to give a smooth edge
Place a frying pan onto a high heat (no oil needed), wait until it's very hot before adding your naan bread
Cook on both sides, for a couple of minutes, until the bread is just starting to blacken (this adds a lovely flavour)
Finally drizzle with a little extra olive oil, sprinkle over the chopped herbs, if using, and some sea salt
Notes
Tip: They can be a little fiddly the first time you make them but once you get the hang of it they're awesome!Storage: Best served straight out of the pan but they can be wrapped up and stored in a container (allow to cool first) at room temperature for the next day.