Cooking Time : 00:15 min                    INDIAN BREAD                     Preparation Time: 00:02 min

Quantity Made: 8 Pieces

4 cups (480 grams) maida (refined flour) or pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
2 teaspoons sugar
1 whole egg (optional; see Notes)
1 cup (200 ml) milk
2 tablespoons plain yogurt
2 tablespoons vegetable oil
2 teaspoons kalonji (nigella; see Notes)
2 teaspoons butter.


1. Sift the flour, baking powder, baking soda, and salt together into a large bowl.
Add the sugar, egg (if using), milk, yogurt, and 3 tablespoons water, and knead for about
10 minutes to make a medium-soft dough.
Apply a little oil to the dough, cover with a damp cloth, and set aside for 1 hour in a
warm place.
2. Preheat the oven to 400°F/200°C.
3. Divide the dough into 8 portions and shape into balls.
Apply a little oil to each ball and sprinkle the kalonji on top.
Flatten each ball of dough into a 6-inch round.
Stretch the dough on one side to make a triangular shape.
Place the naans on a lightly greased baking sheet and bake for 15 10 18 minutes or until
crisp and brown on both sides.
4. Serve hot, topped with the butter.

Chef’s Tip
You can omit the egg in this recipe. It will not affect the taste or texture of the naan at all.
Kalonji (nigella) is available in Indian grocery stores and is sometimes called onion seeds.


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