NAAN WITH YEAST

Preparation Method :

• In a smaller bowl, cream the yeast with the milk. Set aside for 10 - 12 minutes.
• Add the yeast and milk mixture, vegetable oil, yogurt and egg to the flour with salt. Combine the mixture until it forms a soft dough.
• Add a little more of the lukewarm water if the dough is too dry.
• Turn the dough out on to a lightly floured surface and knead for about 10 minutes or until it feels smooth.
• Return the dough to the bowl, cover and leave in a warm place for about 1 hour or until it has doubled in size.
• Preheat the oven to its highest setting - it should not be any lower than 230°C/450°F/Gas 8.
• Turn out the dough back on to the floured surface and knead for a further 2 minutes.
• Divide into three equal pieces, shape into balls and roll out into teardrop shapes. Preheat the grill (broiler) to its highest setting.
• Meanwhile, place the naan on preheated baking sheets and bake until puffed up.
• Remove from the oven and place under the hot grill for a few seconds until the tops brown slightly. Brush with ghee or butter and serve warm.