Naan
( Leavened Bread )

• Traditionally, naans are baked in a tandoor or day oven, though grilled naans look just as authentic.

Naan ( Leavened Bread )

Ingredients
2 tsp dry active yeast
4 tbsp warm milk
2 tsp sugar
450gm / 1lb plain (all-purpose) flour
1 tsp baking powder
½ tsp salt
150 ml / ¼ pint / 2/3 cup milk
150 ml / ¼ pint / 2/3 cup natural (plain) yoghurt, beaten
1 egg, beaten
25 gm, 1 oz melted ghee
Flour, for dusting
Ghee, for greasing
Chopped coriander leaves and onion seeds, to sprinkle
 

1. Mix the yeast, warm milk and sugar and leave to become frothy. Sift the flour, baking powder and salt. Make a well in the centre and the yeast mixture, milk, yoghurt, egg and ghee. Fold in all the ingredients.
2. Knead the dough well. Tightly cover the bowl and keep in a warm place until the dough doubles. To test, push a finger into the dough – it should spring back. Roll out the dough on a floured surface.
3. Make each naan slipper-shaped, about 25 cm / 10 in long and about 15 cm / 6 in wide, tapering on 5 cm / 2 in. Sprinkle with the coriander and onion seeds. Place on greased trays and bake at 200˚C / 400˚F / gas mark 6.

Makes : 6 - 8