Naan using Yogurt and Onion Seeds
Sugar 1 teaspoon
Yeast 1 teaspoon
Lukewarm water 150 ml
Wheat flour 500 gram
Butter/ghee 4 tablespoon
Yogurt 2 tablespoon
Onion seed (kalonji) 2 teaspoon
Dissolve sugar and yeast in warm water, stir well till completely dissolved and keep aside.
Take salt and flour in a sieve and sift into a vessel.
Repeat this 2-3 times that the salt is evenly distributed.
Add the yeast dissolved water, 2 tablespoon butter (ghee) and yogurt and mix and knead the dough till it becomes soft and elastic.
Place the dough in a big vessel, cover it and let it stay at a warm place till the dough reaches double the size. 1-2 hours may be enough.
Devide the dough into small pieces and roll the naans out with chapathi roller (roll pin) of even thickness.
Preheat oven. Brush the naan on both sides with butter/ghee, sprinkle with kalonji seeds, put in the oven and cook turning the sides till done.