Recipe

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• 25 g butter
• 150 ml milk
• 400 g cake flour
• 15 ml cumin seeds (optional)
• 5 ml baking powder
• 5 ml yeast
• 20 ml sugar
• 1 egg
• 15 ml salad oil
• 10 ml salt
• 50 g melted butter, for brushing

• 1 Heat the butter, milk, sugar and salad oil until the butter has melted and the milk is tepid.
• 2 Put the other ingredients together in a bowl and make a soft dough, pouring in the milk mixture to keep the dough soft.
• 3 Knead for 15- 20 minutes.
• 4 Cover the bowl loosely with a cloth and leave to rise in a warm place until doubled in size.
• 5 Split the dough into as many portions as you want and roll out into rounds and place on a floured tray near the cooker and keep covered.
• 6 Heat a heavy-based frying pan over moderately high heat.
• 7 Brush the pan with melted butter and toss the naan into the pan and let it fry for 2 minutes.
• 8 Meanwhile brush the top with more melted butter.
• 9 Turn the naan bread over and cook for a further 1 1/2 minutes.
• 10 Brush the cooked side with more butter.
• 11 When cooked place in tin foil to keep warm.
• 12 Keep in tin foil if you wish to freeze them; place in a moderate oven to heat through.
• 13 Cooking time of 4 minutes is for each naan bread, not total cooking time.