Plain Naan

This is a recipe from our last week at our Indian cooking class - DH and I love naan with Butter Chicken (one of the other recipes this week), so are looking forward to trying this one out.

Ingredients:
2 cups plain flour
1 tsp sugar
3 Tbsp cooking oil
1 tsp dry yeast
¼ cup milk and water mixed together (I did half of each)

Mixture to put on top of naan:
20g clarified butter, melted
1 tsp sesame seeds
½ tsp nigella (kalongi) - optional
1 Tbsp plain yoghurt (optional)

Method:
1. Warm milk and water in the microwave for 20 seconds, add yeast and sugar.  Mix and leave in a warm place for about 10-15 minutes or until the yeast is frothy.
2. Sieve flour in a bowl and make a depression in the centre of the flour and add oil.  Now mix the oil into the flour with your fingertips.
3. Pour the frothy mixture into the flour and start mixing to make a dough.  Add more warm water if required.
4. Knead the dough well, apply a little oil on the dough and cover the bowl with gladwrap.  Leave in a warm place for 3-4 hours to rise.
5. Divide the dough into 4 medium sized balls and leave them for 15 minutes, covered with a damp cloth.
6. Prepare the mixture for pasting over naans with melted ghee (clarified butter), nigella and sesame seeds.  Roll each ball into an oval shape with some dry flour.  Cook one side on a heavy base pan and apply the prepared mixture to the uncooked side.  Cook the other side in a preheated grill on high and serve hot.

Serving suggestions:
Naan can be served with meat curry, mince ball curry, or butter chicken.