Naan Bread

INGREDIENTS

1 (30 gm) compressed fresh crumbled

3 teaspoon sugar

½ cup (125 ml) warm water

3 ½ cups (535 gm) all – purpose (plain) flour

¼ cup (60 gm) plain (natural) yogurt, plus extra ½ cup (125 gm)

½ teaspoon ground cumin

1 egg, beaten

2 (60 gm) ghee melted

2 teaspoons sea salt

2 tablespoons black cumin seeds

METHOD

In a small bowl, combine yeast, 1 teaspoon of sugar, ¼ cup (60 ml) warm water, and ½ cup (75 gm) of flour. Cover and let stand until foamy, about 10 minutes. Sift remaining 3 cups (470 gm) of flour and 2 teaspoons of sugar into bowl. Make a well in the centre and pour in yeast mixture, yogurt, remaining ¼ cup warm water, cumin, egg, ghee, and salt. Stir until combined. Turn out onto a floured board and knead until smooth and elastic, about 7 minutes. Put dough in a lightly oiled bowl and turn to coat. Cover with a damp tea towel and let rise in a warm place until doubled in bulk, about 45 minutes.

Preheat oven to 400 deg F (200 deg C). Line 2 baking sheets with parchment (baking) paper.

Punch down dough, turn out onto a floured board, and knead until smooth, 6 – 8 minutes. Divide into 8 pieces and from into balls. Cover and let rest for 5 minutes. Roll each ball into a 6 inch (15 cm) round. Spread each round with 1 tablespoon of yogurt, and sprinkle with cumin seeds. Place on prepared baking sheets and bake until golden and crisp, 12 – 15 minutes. Serve warm for eight persons.

 Hint: This naan bread recipe is a traditional Indian favourite. Serve warm with Chicken vindaloo