Khameera Naan

• 4 cups flour
• 1 egg, beaten (optional)
• 10 tablespoons milk
• 3 teaspoons khameer
• 1 teaspoon salt
• 1 teaspoon poppy seed
• 1 teaspoon anise seed
• ghee
• 1 tablespoon butter

1. Make khameer 1 night before.
2. Sieve flour and salt, add aniseeds and butter.
3. Mix well.
4. Gradually, add egg, warm milk and khameer.
5. Knead well.
6. Cover and leave the dough in a warm place for 2 hours.
7. Divide the dough into 10 parts.
8. Shape them into balls with the help of dry flour.
9. Cover and leave them for 15 minutes.
10. Flatten each ball into a pancake by tossing it from one hand to the other.
11. Now pull one side gradually to make a triangle or oval shape.
12. Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other.
13. Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor).
14. You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee.
15. Place the pancake on a hot griddle, the moistened side down.
16. When the lower surface is baked, invert the griddle along with naan over direct heat.
17. Allow the upper surface to cook.
18. Serve with any barbecued dish.

flour, egg, milk, khameer, salt, poppy seed, anise seed, ghee, butter

Taken from www.food.com/recipe/khameera-naan-9451 (may not work)