Roghni Naan

Ingredients

• 500 g plain flour (maida), plus extra for dusting
• 2 tsp instant yeast
• 1 tbsp sugar
• 1 tsp fine salt
• 1 tsp baking powder
• 1 egg, lightly beaten
• 250 ml whole milk, warm (about 38°C)
• 3 tbsp cooking oil, plus extra for the bowl
• 2 tbsp sesame seeds (til)
• 1 tsp nigella seeds (kalonji)
• 2 tbsp ghee, melted, for brushing
• 2 tbsp water, for brushing the tops

Instructions

1. Stir the flour, yeast, sugar, salt and baking powder together in a large bowl. Make a well in the centre.
2. Add the egg, warm milk and oil. Mix with your hand until a shaggy dough forms, adding a splash more milk if any dry flour remains.
3. Knead on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, soft and springs back slowly when pressed.
4. Place the dough in an oiled bowl and turn it once to coat. Cover with a damp cloth and leave somewhere warm until doubled in size.
5. Put a heavy baking tray or pizza stone on the middle rack and heat the oven to 250°C (or its highest setting) for at least 30 minutes while the dough finishes rising.
6. Punch the dough down gently and divide it into 6 equal balls. Cover them and rest for 15 minutes so the dough relaxes and rolls easily.
7. Roll each ball into an oval about 5 mm thick, slightly thinner at the edges. Brush the top lightly with water and press in a generous pinch of sesame and nigella seeds.
8. Carefully lay 3 naan on the hot tray. Bake until puffed, with golden-brown spots and pale gold edges, 7 to 8 minutes.
9. Brush the hot naan with melted ghee and wrap them in a clean cloth. Bake the second batch the same way, brush with ghee and serve warm.

Tips

• Preheating the tray properly is what gives the naan its quick puff and soft centre. Don't skip it.
• Brush the tops with water, not milk, before adding seeds. They stick well and the naan won't darken too quickly.
• The dough should feel soft and slightly tacky. Add flour only a teaspoon at a time when rolling or the naan will turn dry.
• If your oven is weaker than 250°C, bake a minute or two longer and finish under the grill for a few seconds for colour.