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Naan Bread

150ml hand-hot milk
2 teaspoons caster sugar
2 teaspoons dried active yeast
450g plain flour
Half a teaspoon salt
1 teaspoon baking powder
2 tablespoons sunflower oil
150ml plain yoghurt, beaten
1 large egg, lightly beaten

Put the warm milk into a bowl, add 1 teaspoon of the sugar along
with the yeast and then set aside for 15 to 20 minutes until the
yeast has dissolved and the mix has turned frothy.

Sift flour, salt and baking powder into a bowl; add the remaining
sugar along with the yeast/milk mixture, 2 tablespoons of oil,
yoghurt and egg.

Mix and form a ball of dough.

Place dough onto a work surface and knead for 10 minutes or longer
until it is smooth and satiny. Reform into a ball. Pour about a
quarter of a teaspoon of oil into a large bowl and roll the dough
in it. Cover bowl with Clingfilm and place in a warm draught free
place for 1 hour or until the dough has doubled in size.

Preheat your oven to the highest temperature. Put your heaviest
baking tray into the oven to heat up. Preheat your grill.

Knead the dough and divide into 6 equal sized balls, whilst working
on one ball keep the others covered. Work ball into Naan bread
shape, about 10 inches in length and five inches at its widest
point. Remove hot baking tray from the oven and slap the Naan onto
it, place immediately into the hot oven for 3 minutes during which
time it should puff up. Now put the baking tray 3 or 4 inches under
the hot grill for about 30 seconds until the top browns to your
liking.

Keep bread warm and wrapped in a tea towel whilst you cook the
remainder in the same manner, serve hot.

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