NAAN

Preparation Method :

• Sift the flour and salt together into a large bowl. In a smaller bowl, cream the yeast with the milk. Set aside for 15 minutes.
• Add the yeast and milk mixture, vegetable oil, yogurt and egg to the flour. Combine the mixture using your hands until it forms 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 further 2 minutes.
• Divide into three equal pieces, shape into balls, and roll out into teardrop shapes 25 cm / 10 inch long, 13 cm / 5 inch wide and 5mm - 8mm / ¼ - 1/3 inch thick.
• Preheat the grill (broiler) to its highest setting.
• Meanwhile, place the naan on preheated baking sheets and bake for 3 - 4 minutes, or 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.