Indian Naan Bread

An essential companion to an Indian feast. You can either fry this delicious bread in a pan or bake it. Prep. time comes without resting time.

• Ready In: 20 mins
• Serves: 4
• Yields: 6-8 breads

Ingredients

• 500  g flour (all purpose)
• 150  ml  lukewarm milk (or water)
• 2  tablespoons sugar
• 40  g fresh yeast (or 7g sachet dry yeast)
• 3  tablespoons ghee (melted, or butter or oil)
• 150  g yoghurt
• 1  teaspoon salt
• 1  teaspoon black cumin

Directions

1. For the starter dough put flour in a large bowl, stir in salt and form a "well".
2. Add yeast (crumbled), 2 TB sugar and about 50ml of lukewarm milk. Stir and dissolve yeast with flour and sugar until of paste like texture.
3. Cover bowl and let starter dough rise (warm place) until bubbly (about 20 minutes).
4. Add 2 TB melted ghee, yoghurt and the rest of the milk and knead dough until a smooth ball forms.
5. Split dough in 6-8 balls, cover and le risea gain for about 20-30 minutes.
6. Form little oval or pan cake like breads and either fry on both sides until golden brown in a non stick pan or bake at 250°C for 8-10 minutes, brushed with melted ghee and sprinkled with black cumin.