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Naan Bread

500g strong white flour
1 sachet easy-blend yeast
2 teaspoons Kalonji seeds
Half a teaspoon of baking powder
1 egg, beaten
2 tablespoons sunflower oil
200ml Greek yoghurt
150ml warm semi-skinned milk
Oil for brushing

Sieve into a large bowl the flour and add the yeast, Kalonji, salt
to taste and the baking powder. In a separate bowl combine the egg,
oil, yoghurt and 140ml of the milk, then gradually add to the flour
and mix to a soft dough. Add the remaining milk if the dough appears
dry. Knead for 5 minutes until smooth and elastic. Cover and put
in a warm place until it doubles in size. Preheat your oven to
220C/425F. Place a roasting tin in the base of the oven half-filled
with hot water. Punch down dough and divide into 10 portions, form
each portion into the shape of a Naan bread and place onto an
oiled baking tray. Brush the surface of the dough with oil. Bake
in the top of an oven for 7 minutes then turn over and bake for
another 5 minutes. Remove from the oven and keep warm. If cooking
in batches the uncooked dough should be kept covered. Refill the
roasting tin with boiling water as/if necessary.


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