Indian Naan

500 g flour
150 ml lukewarm milk (alternative 150 ml water)
2 tbsp. sugar
2 tsp. dry yeast (alternative 42g fresh yeast)
Salt
1 tsp. baking powder

For the dough, sieve the flour in a large bowl. Slightly heat the milk in a pan, add the sugar and yeast, mix it all well until the yeast has dissolved. Add the salt, baking powder, one beaten egg and the yoghurt and mix it all again thoroughly. Pour the milk-yeast mixture onto the flour, add the soft ghee and knead it all thoroughly. Cover with cling film and leave the dough to double in size approximately. This will take about an hour.

Divide the dough on a floured work surface into 6 large pieces and shape into balls, cover with a cloth and let them rest for another 10 minutes. Now roll out each dough piece with a rolling pin on a floured work surface into round flatbreads about 0.5 cm thick.

Heat up a frying pan to a high temperature and prepare the naan bread portions. To do this add the dough flatbread into the hot frying pan and as soon as it starts to bubble, turn it over and bake on the other side. Repeat this process five times until all dough flatbreads have been baked golden brown.