Naan Bread

Method

• In a large bowl mix the flour, yeast, salt and sugar.
• Add the butter, milk and yogurt, stir well to make a dough.
• Put the dough in a mixer with a dough hook attachment and mix until dough is firm but elastic. Alternatively knead by hand for at least 10 minutes adding flour and water if necessary.
• Shape the dough into a ball and put it in a large clean bowl. Cover and leave in a warm place until its doubled in size, for about an hour.
• The dough should feel puffy and soft.
• Preheat the oven to 200C.
• Line the baking sheet with greaseproof paper.
• Place the dough on a work surface and divide the dough into 4 pieces.
• Using a roll pin, roll each piece of the dough into a teardrop shape.
• Brush the naan with melted butter and sprinkle with Nigella seeds or leave plain.

Bake for 10-12 minutes or until golden-brown and cooked through.