2 decilitres of yoghurt (natural)
25 grams of yeast
2 teaspoons of salt
1 teaspoon of sugar
100 grams of whole wheat flour
250 grams of plain flour
20-25 grams of butter
Making Naan Bread with Poppy Seeds
Pour yoghurt into a bowl and dissolve the yeast into it. Add sugar salt and eggs. Stir in the whole wheat flour followed by the plain flour a little at a time. Knead the dough until it is smooth, roll it into a ball and add to a bowl. Put somewhere warm to rise for an hour.
When the hour is up you add the dough to a baking surface covered in a light drizzle of flour. Part the dough into four parts and use a rolling-pin to flatten the breads. Add the breads to two sheets of baking paper. Turn on the oven, 250 degrees Celsius, and leave a baking tray inside it. While the oven is preheating take out the seeds and melt the butter. When the oven is preheated take out the baking tray and drag the baking sheet on to it. Brush butter on the dough and drizzle over some poppy seeds. Put the breads into the oven and let bake for 8 minutes until they have risen and are golden in colour. Same process for the next two breads. Leave to cool on a baking tray.
Serve with sour cream and salad or with Chicken Tikka Masala. The breads also taste brilliant on their own.