The smell of this freshly baked bread is hard to beat.
Ingredients
Method
1.
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
2.
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.
3.
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.
4.
Stick naan to side of hot tandoor, cooking for 5 minutes or until firm to touch.
Cook’s tips
Nigella seeds have an earthy-nutty flavour. If unavailable, use black or white sesame seeds.
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