Naan

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 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. 6

   Punch down dough then knead for 5 minutes.

7. 7

   Divide dough into 6 pieces.

8. 8

   Roll each piece out into 8 inch round nans.

9. 9

   Cover an oven tray with foil and grease the foil.

10. 10

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

11. 11

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

No additional tips available.