Ingredients
|
Quantity
|
Flour
|
12 ounces
|
Salt
|
1 tsp
|
Plain yoghurt
|
4 ounces
|
Milk
|
¼ pint
|
Sugar
|
2 tsp
|
Baker’s yeast
|
½ tsp
|
Poppy seeds
|
1 tbsp
|
Ghee or butter
|
2 ounces
|
Sift the flour together with the salt into a bowl and mix in the
yogurt. Warm the milk slightly and stir in the sugar and the yeast. Add to the
dough and continue to mix. Add a little water or flour as necessary to get the
dough to the correct hard consistency. Knead well for at least 15 minutes.
Return to the bowl and cover with a damp tea towel. Put in a warm place to prove
for 4-5 hours. The dough should rise to twice its original size.
To cook the naan, pull off lumps of dough approximately 2-3 inches
across and, using a combination of rolling and pulling, form into elongated
shapes. Put the poppy seeds into a saucer, wet the hands with a little water,
pick up a few poppy seeds on your wet hands and press them into the top of the
naan.