Ingredients:

• 4 cups – white flour
• 1/2 tsp – baking powder
• 1 tsp – salt
• 1/2 cup – Milk
• 1 tbsp – Sugar
• 1 – Egg
• 4 tbsp – oil
• 1 tsp – Kalonji (Nigella seeds)

Method:

1. Sift the flour, baking powder and salt together into a bowl and make a well in the middle.
2. Mix the milk, sugar, egg and 2 tbsps of the oil in a bowl.
3. Pour this into the centre of the flour and knead, adding more water if necessary to form a soft dough.
4. Add the remaining oil, knead again.
5. Then cover with a damp cloth and allow the dough to rise for 15 mins.
6. Knead the dough again, cover and leave for 2-3 hours.
7. About half an hour before the naan is required, turn on the oven to the maximum heat.
8. Divide the dough into 8 balls and set it aside for 3-5 mins.
9. Sprinkle a baking sheet with the kalonji and put in the oven.
10. Shape each ball of dough with the palms to make an oval shape.
11. Put it on the kalonji and bake the naan until puffed up and golden brown. Serve hot.

Recipe courtesy of Sify Bawarchi