Parsley and butter nann breads
Easy peasy nan breads. A simple process but a process that delivers soft and pillow like nann breads every time. Laced with parsley and spread with butter for an indulgent glaze
SERVES: 6 | PREP & COOK: 1.5 Hr (proving) + 15 min (prep)
Ingredients
Dry ingredients
300g plain flour (+ a little more for dusting)
1 tsp salt
1 tsp parsley
1 tsp sugar
Wet ingredients
1 tsp yeast
2 tbsp olive oil
100ml warm water
3 tbsp plain yoghurt
2 tbsp salted butter (melted)
Method
In a large bowl mix all the dry ingredients together
In a separate smaller bowl mix all the wet ingredients together (minus the butter).
Add the wet mixture into the bowl of flour and mix with a fork until it comes together. Tip onto a lightly floured surface and kneed gently until the dough forms a soft ball.
Lightly oil the inside of a large clean bowl. Place the dough in the bowl and cover with cling film. Leave in a warm place to rise for 1.5 hours.
Once doubled in size cut into 6 equal pieces and roll into balls (on a lighted dusted work surface).
Heat a (dry) heavy frying pan over a medium to high heat. Roll out one of the nanns until about 2 cm thick. Place in the pan and cook until bubbles start to appear and the surface starts to blister. Turn over and cook for a further 2-3 minutes.
Brush with the melted butter and put to oneside. Repeat with the remaining 5 balls of dough. (Place under a damp tea towel to keep warm).