Naan Bread

Ingredients

• 350 g bread flour
• 7 g instant yeast
• 150 ml warm whole milk
• 1 large egg
• 5 g sea salt
• 10 g caster sugar
• 20 ml neutral oil
• 20 ml ghee, melted
• 2 g nigella seeds (optional)

Method

1. 1
   Combine flour, yeast, salt, and sugar in mixing bowl; create well in center.
2. 2
   Whisk warm milk with egg and 10 ml oil; pour into well and mix until shaggy dough forms.
3. 3
   Knead on oiled surface for 8 minutes until smooth and elastic; place in oiled bowl, cover, and rest 90 minutes until doubled.
4. 4
   Divide dough into 8 equal pieces; roll each into ball and cover 15 minutes.
5. 5
   On lightly oiled surface, stretch each ball into 20 cm × 15 cm oval (5 mm thick); brush with melted ghee and sprinkle with nigella seeds if using.
6. 6
   Preheat cast-iron skillet or tawa to medium-high heat (approximately 200°C).
7. 7
   Cook each naan 2 minutes until puffed and light char appears; flip and cook 1 minute more on reverse side.
8. 8
   Transfer to plate and brush immediately with melted ghee; serve hot with yogurt or curries.