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2 tsp golden caster sugar<\/span><\/p>\n 2 cups strong white bread flour, plus extra for dusting<\/span><\/p>\n 1\/2 tsp baking powder<\/span><\/p>\n 2 TBS butter or ghee<\/span><\/p>\n Plus extra 2-3 tsp <\/span><\/p>\n 2\/3 cup natural yogurt<\/span><\/p>\n <\/p>\n
\n1 x 7g\u00a0 <\/span>– 0.25 oz sachet dried yeast<\/span><\/p>\n
\nPut 1\/2 cup\u00a0 <\/span>warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl put the flour, remaining sugar, \u00bd tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it\u2019s very wet add a spoonful of flour but if it\u2019s dry add a splash more warm water. It should be a very soft dough but not so wet that it won\u2019t come together into a ball of dough. When you\u2019re happy with the consistency, start kneading, first in the bowl then transfer the mixture onto a well floured surface and continue to knead for 10 minutes or until smooth and elastic but still soft. Grease a large bowl with extra melted butter or ghee then shape the dough into a ball and place\u00a0in\u00a0the prepared bowl. Cover\u00a0and leave in a warm place for about 1 hr or until doubled in size.<\/span><\/span> Divide the dough into 6 balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that\u2019s approximately\u00a021cm – 8 inch long and around 13 cm – 5 inch\u00a0 <\/span>at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins ounti<\/span><\/p>\n\n