- Preparation time:
- 20 mins + 1hr 40 mins resting time
- Cooking time:
- 12 mins
The perfect partner to that Friday night (any night) curry.
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes
Sift flour and salt three times into a large bowl. Add the yeast mixture, half of the ghee and all the yogurt
Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic
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
Punch down dough then knead for 5 minutes
Divide dough into 6 pieces. Roll each piece out into 20cm round naans, then place on a baking tray (covered with foil and greased)
Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji
Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned
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