The characteristic tear-drop shape of this bread is obtained by the way the dough droops as it cooks on the wall of a tandoor.
- 4 cups (500 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon yeast
- 2 tablespoons lukewarm water
- 1/2 cup (125 ml) milk
- 1 tablespoon sugar
- 1 egg
- 4 tablespoons oil
- 1 teaspoon nigella seeds (kalonji)
Sift the flour, baking soda and salt into a mixing bowl and make a well in the center. In another bowl, mix the yeast and lukewarm water together, then add the milk, sugar, egg and 2 tablespoons of the oil. Pour this into the center of the sifted flour and knead, adding more water if necessary to form a soft dough. Add the remaining oil, knead again, then cover with a damp cloth and place in a warm, dry place for 15 minutes to allow the dough to rise.
Knead the dough again, cover and leave for another 2 to 3 hours. About half an hour before the naan is required, turn the oven to high heat. Divide the dough into eight balls and let them rest for 3 to 5 minutes.
While the dough is resting, sprinkle a baking sheet with nigella seeds and place it in the heat oven to heat.
Shape each ball of dough into an elongated oval shape by flattening and stretching it. Turn on the broiler or grill, remove the baking sheet from the oven and place 2 or 3 pieces of dough onto the preheated sheet. Place the sheet several inches under the broiler and bake the naan until they are puffed up and golden brown, Serve hot.