Naan Bread

1 lb plain flour (or self-raising flour but eliminate the baking powder)
½ t. baking powder
½ t. salt
4 T warm milk
2 oz. melted butter or ghee
6 oz. plain yoghurt
1 t. dried yeast dissolved in 1/8 c. warm water and 2 t. sugar
(can add extra ¼ t. yeast to speed up rising)

1. Combine yeast, water and sugar

2. Sift flour, baking powder and salt

3. Add milk to hot butter to warm – then add to yeast and later to yoghurt)

4. Make a depression in the center of the flour and our in the yoghurt and yeast mixture a little at a time until the mixture is absorbed and the dough is soft, adding more water if necessary. Kneed well till smooth and springy – about 5 minutes or less.

5. Cover dough and leave to rise – approx. 2 – 3 hours or till doubled in size. Dough rises faster in high heat and humidity. Can keep dough uncovered in high humidity.

6. Divide dough into 8 pieces (approx.) and roll into balls. Flatten each ball into a pancake shape. Sprinkle 2 tsp of prepared onion (see below) onto the flattened dough in desired. Lightly press the onion mixture into the dough. Cover and set aside for about 10 minutes.

7. Cook on a got griddle and when one side is done, place raw side up under the broiler.


Onion Topping
Saute 1 onion finely chopped (or 4 cloves of garlic) in 3-4 T butter and a pinch of salt

Serve with Potato and Green Pea Curry