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2 Tasse | flour plain |
1 1/4 Teelöffel | baking powder |
1/4 Teelöffel | salt |
1 Teelöffel | oil |
1/3 Tasse | Natural yoghurt |
1 | Egg lightly beaten |
2 Esslöffel | water |
| Ghee for frying |
Sift flour, baking powder and salt into a mixing bowl. Make a well in the centre and pour in oil, yoghurt, egg and water. Mix to a soft pliable dough. Turn out onto a lightly floured board and knead for 5 minutes or until smooth. Cover with a damp cloth and leave to rest for 1 hour.
Divide dough into 6 equal pieces. Form each piece into a ball and roll out to a 16cm (just over 6 inches) diameter circle. Pull one side of the dough out to form an elongated shape (like a teardrop).
Heat a small amount of ghee in a large, heavy based fry-pan. When hot, place naan one at a time in pan and cook over moderate heat for 2 minutes or until underside is golden. Turn over and cook second side until puffed and golden.
Makes six
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