Naans

Ingredients:

4 cups refined flour
1 tsp onion seeds (kalonji)
¼ tsp baking soda
1 tsp baking powder
3 tsp milk
3 tsp curd
1 egg or 2 tsp dry yeast
2 tsp sugar
8 tsp ghee/oil
Salt to taste

Direction:

In a bowl sift the flour, baking soda, baking powder, and salt. Add onion seeds. Break the eggs in a bowl, add sugar, milk, curds and ghee/oil. Make a well in the centre of the flour and pour the egg mixture into it. Knead into dough by gradually adding a little water keep aside in a warm place for 2 hrs. Knead again. Divide the dough into 10 balls. On a well floured surface, roll each ball into a triangular shape approx.1/4”thick. Heat the skillet, or Heats the chapatti pan or oven place the naan’s in it and roast for a few seconds on medium heat. Using a few drops of water, wet one side of the naans. Place, wet side down, in the skillet. Reduce heat and roast for a few seconds. Now flip over and roast the other side. Remove and serve hot.