Indian Naan Bread

• 2/3 cup warm milk/water
• 1 tsp. active dry yeast
• 1 tsp. white sugar
• 2 cups all-purpose flour
• 1 tsp. salt
• 4 tbsp. ghee (clarified butter)
• 2 tbsp. yogurt
• 2 tsp. kalonji (also known as black onion seeds
• nigella
• black cumin seeds - those are optional, I made naan without them)

1. Whisk the warm milk/water with the yeast and sugar until the yeast is dissolved.
2. Cover and let stand in a warm place for 10 minutes.
3. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt.
4. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
5. Place the dough in a large greased bowl, cover and let stand in a warm place for 1-1/2 hours or until the dough is doubled in size.
6. Punch down dough then knead for 5 minutes.
7. Divide dough into 6 pieces.
8. Roll each piece out into 8 inch round naans.
9. Cover an oven tray with foil and grease the foil.
10. Brush the bread with a little of the remaining ghee and sprinkle with some of the kalonji.
11. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

water, active dry yeast, white sugar, flour, salt, ghee, yogurt, kalonji, nigella, black cumin

Taken from www.foodgeeks.com/recipes/427 (may not work)