1 tsp sugar
3/4 cup warm water
2 tbsp dried yeast
2 cups white flour
1 tsp salt
6 tbsp plain yogurt
2 tbsp ghee, butter or lard at room temperature
oil or ghee to coat
1 tsp onion seed (optional, also known as charnushka or kanolfi seed)
Dissolve sugar in warm water, add yeast and mix. Allow to sit for 10-15 minutes and the yeast should begin to froth and form a thick layer on the top.
In a separate bowl, sift salt with flour (optionally, add onion seeds now or sprinkle on top before baking)
Make a well in the center and add yoghurt, ghee and yeast mixture.
Knead well until it forms a dough. If dough is sticky, add more flour until elastic. Shape into a ball.
Coat the dough with ghee (or butter, lard or oil), then shake off excess oil, cover with damp cloth and leave to rise in a warm place.
After 2-3 hours, dough should have doubled in size.
Preheat oven to 450oF or 230oC.
Knead the dough and divide into around 6 equal portions. Shape into typical pear-shape naan, roll out or hand-flatten. Brush with ghee or butter or drizzle with oil and bake for 5-10 mins, depending on how thin you’ve rolled the dough. You can also sprinkle with onion seed, garlic, coriander (cilantro), salt or other herbs, spices or seasonings before or after baking.
Serve with curry or dip into hummous!
Naan is traditionally baked in a stone oven where it is slapped onto the sides to cook.