Kalonji Naan

Method

1. 1

   Activate the yeast

   Mix the yeast and sugar into a little warm water and let it sit for 5 minutes until foamy.

2. 2

   Knead the dough

   Combine the flour, yoghurt, activated yeast and salt, adding warm water as needed to form a soft dough. Knead 5–6 minutes until smooth.

3. 3

   Prove

   Cover and let the dough rise in a warm place for 1 hour, or until doubled in size.

4. 4

   Shape and top

   Divide into 6 balls, roll into ovals, and scatter kalonji seeds over the surface, pressing gently so they stick.

5. 5

   Cook

   Cook on a very hot griddle or tawa until bubbles form and the base browns, then flip and cook the other side.

6. 6

   Finish

   Brush with ghee or butter while still warm and serve immediately.