Naan from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva Rajah
Perhaps the most famous leavened bread from North India, traditionally this bread is cooked on the walls of a tandoor (clay oven). It is not easy to recreate the intense heat in a domestic oven so ...
Ingredients
- 185 ml (¾ cup) thick plain yoghurt
- ½ teaspoon salt
- 1 egg, beaten
- 2 teaspoons (7 g¼ oz) easy-blend dried yeast or 15 g (½ oz) fresh yeast
- 2 teaspoons kalonji (nigella seeds), (optional)
- ½ teaspoon baking powder
- 2 tablespoons oil or ghee
- 310 ml (1¼ cups) milk
- 500 g (4 cups) maida or plain (all-purpose) flour
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