Nele Brügge

Ingredients:

• 300 g wheat or light spelt flour
• 1/2-1 tsp salt
• 1/4 tsp sugar
• 1 tsp dry yeast (or 8–10 g fresh yeast)
• 100 ml warm milk
• 100 g plain yogurt
• 1/2 tsp baking powder
• Optional: melted butter or ghee for brushing

Instructions

1. Stir yeast and sugar into the warm milk. Put the flour into a bowl, make a well in the center, and pour in the yeast mixture. Mix lightly with some flour from the edge and let rest for 10 minutes.
2. Add yogurt, salt, and baking powder. Knead the dough with a mixer (or by hand) for about 5 minutes until smooth. If needed, add 1 tablespoon more milk. Cover and let rise in a warm place for 1 hour.
3. Divide the dough into 6 equal portions, form balls, and stretch or roll each into a small, slightly thicker-edged flatbread. Do not roll too thick.
4. Heat a large nonstick pan until very hot. Place 1–3 naans in the pan. When the dough develops bubbles (after 40–60 seconds), flip and bake the other side until done.
5. Repeat with remaining dough. Brush with melted butter or ghee to serve.