Naan

Unlike Chapatti or Paratha, Naan is a leavened bread. Now, not all of us have a clay tandoor in our kitchen, and this recipe doesn’t even use an oven!

Ingredients

Makes 4 naans

375 g (2½ cups) plain flour
60 ml (¼ cup) plain yoghurt
2 tbsp melted ghee or butter
125 ml (½ cup) tepid water
1 tsp yeast
1 tsp salt
1 tsp sugar
½ tsp baking soda
Kalonji (nigella) seeds
1 egg (optional)

Method

1	Add the yeast and sugar to the water and allow to stand for 10 minutes.
2	Sieve the flour, salt and baking soda into a bowl. Add in the yeast mixture, the ghee, yoghurt and the egg. Mix to a smooth, soft dough.
3	Knead the dough on a floured surface for 3-4 minutes.
4	Place the dough in a greased bowl. Brush lightly with melted ghee. Cover and stand in a warm place for about 2 hours until the dough roughly doubles in size.
5	Place the dough on a floured surface. Punch the dough down and knead for 2 minutes.
6	Split the dough into four pieces. Roll the pieces into balls, place on a greased surface and brush with melted ghee. Cover and leave to rest for 30 minutes.
7	Turn your grill onto maximum and place a baking tray underneath.
8	Place a ball of dough on a floured surface and use your hands to make it into the shape you want. The thickness should be about ¼” (6 mm).
9	Brush with melted ghee and sprinkle on some kalonji seeds.
10	Place the naan on a hot tawa or flat pan for about 1 minute until it bubbles up.
11	Transfer the naan to the hot baking tray and cook under the hot grill for about 1 minute until the naan starts to turn brown.
12	Brush the naan lightly with melted ghee before serving.