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Naan
- Makes
10
- Difficulty
Easy
Published 2005
Perhaps the most famous leavened bread from North India, traditionally this bread is cooked on the walls of a tandoor (clay oven). It is not easy to recreate the intense heat in a domestic oven so the texture is slightly different but the taste is delicious.
Ingredients
500 g 4 cups 310 ml
Method
Sift the maida into a large bowl and make a well in the centre. Warm the milk over low heat in a saucepan until it is hand hot (the milk will feel the same temperature as your finger when you dip your finger into it). If you are using fresh yeast, mix it with a little milk and a pinch of maida and set it aside to activate and go frothy.
Add the yeast, kalonji, baking powder and salt to
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