Ingredients

• 8 oz (2 cups) bread flour
• 1/2 tsp salt
• 1/2 oz yeast
• 4 Tbsp lukewarm milk
• 1 Tbsp vegetable oil
• 2 Tbsp plain yoghurt
• 1 egg
• 2-3 Tbsp melted ghee (butter), for brushing

Directions

1. Sift flour and salt together in a bowl. In a second bowl mix the yeast and milk until dissolved – set aside for 15 minutes and allow to foam. Add yeast/milk mixture, oil, yoghurt and egg to the flour. Combine mixture until it forms a soft dough – add more water if the dough is too dry. Mixture should be soft but not sticky.

2. Knead the dough on a lightly floured surface for 10 minutes or until it feels smooth. Return the dough to the bowl, cover and allow to rise in a warm place for 1 hour or until it has doubled in size. Preheat the oven to at least 450 degrees F (230 degrees C).

3. Return the dough to floured surface and knead for 2 minutes. Divide into 3 pieces, shape into balls and roll into teardrop shapes about 10 inches (25cm) long, 5 inches (13cm) wide and 1/4inch (5mm) thick.

4. Preheat the broiler to the highest setting. Place the naan on preheated baking sheets and bake until 3-4 minutes, or until puffed up. Remove from the oven and place under the got grill for a few seconds until the top is browned slightly. Alternatively use a barbeque. Brush with ghee/melted butter and serve warm.

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