Nigel brown's Naan breadThe perfect accompaniment to any Indian meal...

Ingredients


Method

Whisk the warm milk with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

Sift flour and salt into a large bowl. Add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. 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.

Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 20cm pear drop shaped naans.

Cover a baking tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the coriander. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.