Tandoori Naan Recipe

Ingredients:

3 ½ cups flour
25 gms fresh yeast
½ tsp salt
1 lightly beaten egg
½ cup curd
2 tbsp vegetable oil
2 tbsp nigella seeds (Sabja)
2 tbsp poppy seeds

Method:

• Dissolve yeast in a little bit of warm water.
• Sift flour into a bowl with yeast and salt.
• Add beaten egg, curd and oil and mix them into fairly firm dough.
• Knead well until the dough leaves sides of the bowl.
• Shape into a smooth ball.
• Put the dough back in the bowl cover with a damp cloth or polythene bag and leave it in a warm place to rise for about 1 hour or until the dough has doubled in size.
• Knead again for another minute or two.
• Divide the dough into 8 equal portions.
• Preheat tawa by placing in Grill chamber for 10 minutes, with burner on high position.
• Lightly roll each portion out into an oblong shape about 15 cms long and about 7.5 cm wide with one end tapered.
• Brush inside of nan with a little cold water. On the other side brush a thin layer off oil, sprinkle a few poppy and nigella seeds (sabja)
• Place nan on preheated tawa for 3 minutes in the gril chamber with burner on low position or until    nan is risen and well done.
• Remove the naan and serve hot.