14g (2 sachets) instant dried yeast
2 tsp caster sugar
500g pizza and bread flour
100g ghee, melted, cooled
250g plain yoghurt
2 tsp fine salt
Vegetable oil, to grease
1 Tbsp nigella seeds
Cook's tip: Nigella seeds have an earthy-nutty flavour. If unavailable, use black or white sesame seeds. Can be cooked in the oven – see recipe for instructions.
Put yeast, sugar, 2 Tbsp of the flour and 1 cup water in a large bowl and mix well. Set aside for 10 minutes or until foamy. Add the remaining flour, ghee, yoghurt and salt, and mix
Knead for 5 minutes or until very smooth. Grease a large bowl. Add dough, cover with plastic wrap and set aside for 1 hour or until doubled.
Preheat tandoor. Punch down dough and tear into 6 pieces. Stretch each to an oval about 20cm long. Scatter with nigella seeds and set aside for 20 minutes, uncovered, to rise.
Stick naan to side of hot tandoor, cooking for 5 minutes or until firm to touch.