Naan bread

Ingredients:

yeast

• 6 cups of flour (3 cups all purpose flour & 3 cups Durum Atta)
• 1 and 1/2 teaspoon dry active yeast with 4 tablespoons water
• 1 egg
• 1 and 1/2 tablespoon sea salt
• 1/4 cup cooking oil
• 3 cups water
• 1/4 teaspoon sugar

Directions:

In a bowl, put the yeast, water and sprinkle the sugar on top (do not mix anything). Leave it aside.

In a big bowl put in the flour, egg, oil, and salt. Mix everything with your hands until everything is combined.

Then pour the bowl of yeast into the big flour bowl. Start pouring in the 3 cups of water with one hand, and with the other hand start needing the dough. In the end, the dough should become medium soft (not too hard nor too soft).

Preheat oven to 125 Degrees, once it reaches that temperature turn it off. Then cover the dough bowl with a plate or its lid, and place in the oven. In 2-3 hours, the dough will double in size.

Then put the dough bowl in the fridge for a few hour.

Take out the dough after a few hours, and make medium sized balls. Approximately 17 balls will be made.

Place the flat pan on the stove on medium heat and turn on the oven to high broil (the rack should be second from the top, above the middle section) and place a oven safe flat pan.

Take 1 ball, and spread it with a rolling pin, then place on the flat pan. Beat 1 egg, and glaze the naan bread with a brush. At this point you can also sprinkle kalonji seeds on the naan when it is on the stove top or sprinkle sesame seeds.

Plain naan

Sprinkled with  kalonji seeds

After less than a minute, the bottom side will be cooked. Then take the naan and put it into the oven (facing the same way, do not flip it), broil will cook the top side of the naan. Each naan basically takes a minute to cook. Repeat this process for all naans.

Naan in the oven

Cooked naan with kalonji seeds

Cooked plain naan

You can enjoy with kebabs or any type of curry or simply eat it by itself with butter on top.