Nice Naan Recipe

1 lb white flour 

1/2 cup water 

1 oz yeast 

1 tsp salt 

1 tsp sugar 

1 tsp kanolfi seed or charnushka (known as Nigella or Onion seed in the West)

Method:

Warm the water (don't boil) and dissolve the sugar in it. Add the yeast and leave it to ferment for about 10 to 15 minutes.

Put the flour in a bowl and add the salt and onion seeds. Make a well in the middle and pour in the yeast mixture.

Knead the dough until it forms a ball. Leave it in a bowl and cover it with a damp tea towel until the dough has doubled in size. This will take 2-3 hours.

Split the ball of dough into small (2 to 3 inch) balls then roll them in ghee or vegetable oil.

Flatten out the balls, shape them into a teardrop shape and bake for 10 minutes in a preheated oven 450F/230C/Gas 9, checking at 3 minute intervals that the edges of the naan aren't getting burnt.

Keep the naan bread warm by covering it with a cloth for a few minutes after baking, but don't try to keep it there too long or the naan will so soft and soggy.