Naan Bread (makes 4) by Bombay Bob
Ingredients:
2 x 200 ml. heaped cups of Plain Wheat Flour.
1 x 200 ml. cup yeast liquor (see method).
Klowunji seeds (secret ingredient which gives that distinctive naan flavour, not in other recipes!).
25g. Live Yeast or 1½tsp. Dried Yeast granules.
Milk.
Salt.
Sugar.
Cream or Plain Yogurt (optional).
Flour for rolling.
Ghee for dressing.
Method:
Sieve the Flour into a large mixing bowl, add a pinch of Salt,
1Tbl. Klowunji seeds (add to dry ingredients if not dividing for Garlic Naans),
1Tbl. Cream and combine.
Put 1tsp. Sugar in a 200 ml. cup, pour in 1/3 depth of boiling water, dissolve the Sugar.
Pour in cold Milk to within 1cm. of the top, this should cool it to around 30-35°C (warmer than 40°C will kill the Yeast).
Crumble the Yeast into the liquid and stir well, leave it to form a froth.
Pour Yeast liquor into the mixing bowl and knead thoroughly.
When the dough has risen to TWICE the original size, briefly knead and divide into 4 equal pieces.
Take a piece of dough and form a ball, squash gently with your hand,
(sprinkle a pinch of klowunji seeds on if you didn't put them in the mixture, so you could use some for Garlic Naans)
then roll into 25cm. disc, bake in a pre-heated skillet (large gas ring at ¾ power) or hotplate.
When large bubbles appear on the top and the bottom has brown speckles, turn over and toast the top until the bubbles turn brown.
Paint the tops with Ghee, serve while still hot.
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