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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Ingredients:
2/3 cup milk (or water) |
2 cups all-purpose flour |
2 teaspoons onion seeds |
1 teaspoon yeast (dry) |
1 teaspoon sugar |
1 teaspoon salt |
4 tablespoons clarified butter |
2 tablespoons yoghurt |
Directions:
1. Whisk warm milk/water with the yeast and sugar until the yeast is dissolved.
2. Cover and let stand in a warm place for 10 minutes.
3. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt.
4. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
5. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
6. Punch down dough then knead for 5 minutes.
7. Divide dough into 6 pieces.
8. Roll each piece out into 8 inch round nans.
9. Cover an oven tray with foil and grease the foil.
10. Brush the nan with a little of the remaining ghee and sprinkle with some of the kalonji.
11. Cook Nan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
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