10g (whole sachet) yeast enclosed with mix
1/4 tsp caster sugar
1 tsp xanthan gum
1 tsp gluten free baking powder
1/4 tsp salt
25g butter or ghee (melted)
5 tbsp warm milk
150ml natural yogurt
1 medium egg

Finishing Ingredients

1 tbsp melted butter or ghee for brushing

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1. Place all the dried ingredients into a large mixing bowl and stir with a fork. Stir in remaining ingredients and bring together by hand into a ball.

2. Knead on a work surface liberally dusted with extra Flour Mix and knead for 2 minutes until smooth. Divide dough into 6. Roll each out into a tear shape approx 18cm length x 12cm width. Rest on individual pieces of non-stick baking foil. Rest on a flat surface, cover with a loose sheet of foil, and leave to prove for 30 minutes.

3. Once proved, place naan on its foil liner under a preheated grill. Cook for 2-3 minutes on each side. Brush with melted butter or ghee and serve warm with a curry.

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