Stove Top Nann Bread

In a small bowl, add the dry yeast and sugar to the warm water. Stir until it dissolves. Cover and leave to become frothy. About 10 minutes.

In a separate large mixing bowl, combine the flour, salt and baking powder. Stir to combine.

Pour in the active yeast mixture and stir until you have a soft dough. Turn the dough out onto a lightly floured surface and knead it for about 2-3 minutes. It should be soft and a little elastic.

Form the dough into a ball and put it back into the bowl. Cover with a dampened tea towel and leave in a warm place to rise between one and two hours.

After the dough has risen, punch it down. Remove from bowl and transfer to a lightly floured surface. Cut the dough into 10 equal parts. Then roll each piece of dough into a small ball.

Place a cast iron skillet over high heat on the stove top and leave for about 5 minutes to get hot.

Roll out the dough balls, two at a time, or as many as you can fit in the pan at once. Leave the rest of the dough balls covered until they are ready to roll out.

Lightly brush one side of the Nann with water. Place the Nanns in the hot pan, water side down. As soon as bubbles appear over the entire bread, turn them over. Cover pan and leave to cook for a further 2 minutes or until completely cooked.

Remove from pan and place in a clean tea towel to keep warm.

Repeat for all Nanns.

Best the day they are made but will keep in the freezer for about a month.

Great served with any curries or Indian dipping sauces.