Indian Naan Bread

Name: Indian Naan Bread
Ingredients: 2/3 cup warm milk/water; 1 tsp. active dry yeast; 1 tsp. white sugar; 2 cups all-purpose flour; 1 tsp. salt; 4 tbsp. ghee (clarified butter); 2 tbsp. yogurt; 2 tsp. kalonji (also known as black onion seeds; nigella; black cumin seeds - those are optional, I made naan without them)

10 ingredients

11 steps

Ingredients

2/3 cup warm milk/water
1 tsp. active dry yeast
1 tsp. white sugar
2 cups all-purpose flour
1 tsp. salt
4 tbsp. ghee (clarified butter)
2 tbsp. yogurt
2 tsp. kalonji (also known as black onion seeds
nigella
black cumin seeds - those are optional, I made naan without them)

Directions

1

Whisk the warm milk/water with the yeast and sugar until the yeast is dissolved.
2

Cover and let stand in a warm place for 10 minutes.
3

Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt.
4

Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
5

Place the dough in a large greased bowl, cover and let stand in a warm place for 1-1/2 hours or until the dough is doubled in size.
6

Punch down dough then knead for 5 minutes.
7

Divide dough into 6 pieces.
8

Roll each piece out into 8 inch round naans.
9

Cover an oven tray with foil and grease the foil.
10

Brush the bread with a little of the remaining ghee and sprinkle with some of the kalonji.
11

Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.