LEAVENED BREAD

Preparation Method :

• Mix the sugar with little water in a bowl and add in the yeast. Leave it in a warm place for about 10 minutes or until the liquid is frothy.
• Sift the flour, salt and baking powder together into a large bowl. Make a well in the centre and add the yeast mixture, yogurt and oil.
• Combine all of the ingredients to form a soft dough, add the remaining warm water and more flour, if required.
• Lightly oil a large bowl and put the dough in the centre. Cover and keep in a warm place for about 2-3 hours or until the dough has doubled in size.
• Dust a work surface with flour and knead the dough for 5 minutes.
• Sprinkle the onion seeds on the work surface and roll the dough ball over the seeds. Divide into 6 equal balls and cover with a damp cloth.
• Preheat the oven to 190°C / 375°F / Gas mark 5. Heat the pizza stone in the oven until hot.
• Roll out each dough ball, one at a time, into a 9 inch circle.
• Wet your palms with water and lift the circle of dough, transferring from one palm to the other a couple of times to form a tear-shaped naan.
• Preheat a grill pan on a high setting and place the naan under the grill for 3-5 minutes on each side, or until the naan has risen and has brown flecks. Brush with melted butter.
• Alternatively place on to the hot pizza stone for 3-5 minutes. As the naan rises, it forms brown flecks evenly over the surface; remove from the oven and brush lightly with melted butter.
• Stack the baked naans, one on top of the other, and wrap in foil to keep warm.