In a small
bowl, sprinkle yeast over quarter cup warm water and leave for a few
minutes to soften, then stir to dissolve.
teaspoon of the sugar, stir, then leave in a warm place for 10 minutes
or until it starts to froth.
This is to
test whether the yeast is live. If it does not froth, start again with a
fresh batch of yeast.
until smooth, then mix with the rest of the sugar, the remaining half
cup lukewarm water, egg, melted ghee and salt.
Stir in the
Put 2 cups
flour into a bowl, make a well in the center and pour in liquid mixture,
beating well with a wooden spoon until it is a smooth batter.
flour a little at a time and when it gets too stiff to use the spoon,
knead with the hands until a stiff dough is formed.
10-12 minutes or until dough is smooth and elastic, using as little
extra flour as possible.
into a ball, let it rest on board while preparing bowl.
Heat bowl by
running warm water into it and leaving for a few minutes.
well, grease it, then put dough in bowl and turn it over so the top is
Cover with a
cloth and leave in a warm place until doubled in bulk and a finger
pushed into the dough leaves an impression.
dough and divide into 8 balls, leave to rest 10 minutes.
to very hot - 230oC. Put two un-greased baking trays into the
oven to preheat.
into circles keeping them thin in the center and thicker around the rim,
then pull one end outwards, making a teardrop shape.
be a hand span long and a little more than half that much wide at the
melted ghee and sprinkle with poppy or black cumin seeds.
Put 2 or 3
loaves on each baking tray.
Bake about 10
minutes or until golden and puffed.
If naan is
not brown enough, put under a preheated grill for a minute or two.
Serve warm or
cool with tandoori chicken, lamb kebabs, korma or boti kebab, and with
kachumbar as an accompaniment.