This bread was inspired by ‘naan’ bread. This recipe uses Kefir as the only source of leavening.

Ingredients
1 3/4 cup unbleached all purpose flour
about 3/4 cup kefir
1 teaspoon sea salt
1 tablespoon clarified butter (ghee) or butter or virgin coconut oil

Oven at 220ºC / 425º F

The day before add enough kefir to your flour and salt in order to make a nice
kneading bread dough. Do not forget the salt! Knead until the dough is elastic
and smooth. Place in a bowl, cover with plastic wrap or a clean kitchen towel.
Leave overnight in a warm place.

Next day, when the dough is well risen and before it collapses, knock it down
and divide into little lumps. I usually made 16 little ones, but you can make
bigger ones if you like. Stretch them out by hand so that the dough is about
1/2 cm (1/4 inch) thick. Place on a well oiled sheet pan dusted with corn
meal, cover with oiled plastic wrap and leave in a warm place for about half
an hour or until risen.

Before baking, gently brush the tops with the melted fat of your choice as
this gives the bread an extra nice touch. Bake for about 5 to 8 minutes or
until they have coloured a bit. Watch out that they don’t get toasted, this
bread should be soft. Serve at once or keep wrapped in a cloth until needed.

These little flat buns don’t keep that well. However you can revive them, by
sprinkling with water and placing them in a hot oven or grill, just for a few
minutes. You can, before baking, sprinkle the buttered tops with poppy or
ground cumin seeds. Or even with some garlicky herb butter.

Delicious!

You can also used this kefir dough as a pizza base. For that just make enough
dough the day before for your usual size pizza. As a rough guide for each cup
of flour you need a third of a cup of kefir. If you haven’t got enough kefir
to spare, top it up with water.