Indian Naan Bread

• 500 g flour (all purpose)
• 150 ml lukewarm milk (or water)
• 2 tablespoons sugar
• 40 g fresh yeast (or 7g sachet dry yeast)
• 3 tablespoons ghee (melted, or butter or oil)
• 150 g yoghurt
• 1 teaspoon salt
• 1 teaspoon black cumin

1. For the starter dough put flour in a large bowl, stir in salt and form a "well".
2. Add yeast (crumbled), 2 TB sugar and about 50ml of lukewarm milk.
3. Stir and dissolve yeast with flour and sugar until of paste like texture.
4. Cover bowl and let starter dough rise (warm place) until bubbly (about 20 minutes).
5. Add 2 TB melted ghee, yoghurt and the rest of the milk and knead dough until a smooth ball forms.
6. Split dough in 6-8 balls, cover and le risea gain for about 20-30 minutes.
7. Form little oval or pan cake like breads and either fry on both sides until golden brown in a non stick pan or bake at 250C for 8-10 minutes, brushed with melted ghee and sprinkled with black cumin.

milk, sugar, fresh yeast, ghee, yoghurt, salt, black cumin

Taken from www.food.com/recipe/indian-naan-bread-467431 (may not work)