GLUTENFREE PILLOWY SOFT & CHEWY NAAN BREAD 

This recipe came out of our summer experiments - and just perfect.

This makes 6-8 naan breads depending on how big you make them (we do 8 at approx 100g dough per naan):

• 400g Buns & Brioche mix
• 300g water
• 70g Greek yoghurt
• 20g olive oil oil
• 1 tsp salt
  

Mix together the wet ingredients and salt in a bowl, add the flour and mix (works by hand with a sturdy spatula or in a machine with a blade). Mix together well and let rest under a lid/plastic for 10 minutes.

Cut into 8 pieces and make each into a round ball. Lightly flour the surface and roll out to approx 18-20cm discs (4-5mm thick). You may need to flour / dust the dough as you continue to roll them out so they don’t stick. Do them all (stack them and place parchment in between so they don’t stick together).

Heat up a skillet or a heavy bottom pan to mid/higher heat (we do 7 out of 9 on our stove).

Take one naan and bake for 2 minutes on one side and then turn over and do 1 more minute on the other side. Done. Do the rest.

Enjoy while they’re warm and freshly baked.

But best eaten directly when they're slightly warm.