Naan is traditionally cooked in the Tandoor.
It is not difficult though to make naan in a
very hot oven, although the distinctive taste
of clay cooking will not be there.
450g plain flour
1 tsp salt
1 tsp kalonji or onion seeds, (optional)
1 tsp sugar
1 1/2 sachets fast action or easy dissolve yeast
50 ml milk
125gms natural yogurt
1 medium-sized egg beaten
50 g /20oz ghee or butter
2 tbsp sesame seeds or white poppy seeds
Mix all the dry ingredients together and then
add the beaten egg, yeast and yoghurt and knead
the dough well until smooth.
Roll into tear shaped flat bread and wet it slightly with water and stick to the inside of a tandoor for a few minutes on each side until it is cooked.
Serve with any meat, chicken or vegetable curry. It can be frozen.
Serve hot with tomato sauce.