Naan Bread

500g plain flour
310ml (1 1/4 cups) milk
2 teaspoons (7g) dried yeast
2 teaspoons kalonji (nijella/black cumin seeds)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
2 tablespoons of oil
185ml (3/4 cup) plain yoghurt

1. Sift the flour into a large bowl and make a well in the centre.
2. Warm the milk over low heat in a saucepan until it is hand hot (the milk will feel the same temperature of as your finger when you dip your finger into it).
3. Add the yeast, kalonji, baking powder and salt to the flour.In another bowl, mix the egg, oil and yoghurt.
4. Pour the above mixture into the flour along with 1/2 a cup of milk and mix to form a soft dough.
5. If the dough seems dry gradually add the remaining milk.
6. Turn out onto a floured work surface and kneed until smooth and elastic (approx 5 minutes).
7. Put into an oiled bowl, cover and leave in a warm place to double in size (this will take several hours)
8. Preheat the oven to 200 degrees Celsius.
9. Place a roasting/casserole dish half-filled with water at the bottom of the oven. This provides moisture in the oven which prevents the naan from drying out too quickly.
10. Punch down the dough, kneed it briefly and divide it into ten portions.
11. Using the tips of your fingers spread out one portion of the dough to the shape of a naan bread. They are traditionally tea-drop in shape, so pull the dough on one end.
12. Put the naan on a greased baking tray.
13. Bake on the top shelf for 7 minutes, then turn the naan over and cook for another 5 minutes.
14. While the first naan is cooking, shape the next one.
15. If your tray is big enough, you may be able to fit two naan at a time.
16. Remove the cooked naan from the oven and cover it with a cloth to keep it warm and soft.
17. Repeat the cooking process until all the dough is used. You can only use the top shelf of the oven because the naan won't cook properly on the middle shelf. Refill the baking tray with boiling water when necessary.