Homemade Afghan Naan

I was sceptical because the dough felt very soft. It still transferred well to the tray, rose in the oven and became one of our favourites.

Method

1. Mix flour and yeast, then add water, yoghurt, salt and oil.
2. Knead for about 8 minutes. The dough may remain soft and slightly sticky.
3. Cover and rise for about 60 minutes.
4. Preheat the oven to 240°C. Divide into two and gently stretch into ovals on a lined tray.
5. Press a pattern into the surface with damp fingers.
6. Bake for 7–10 minutes until puffed and lightly golden.

My review

The texture was the best part: fluffy and very soft inside, with a simple but delicious flavour. I had not expected such a soft dough to rise this well. I would absolutely make it again.

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