Naan bread

Method:

1. The easiest way to make the dough is to tip all the ingredients into a bread maker and set it off on its dough programme – 2.5 hours in mine and it is ready to use. Failing that, a stand mixer with a dough hook, knead for 10 minutes until it forms an elastic dough. If you are kneading by hand then you will need to beat up the egg before adding the wet ingredients to the dry, mixing and kneading. If you are using a mixer or your hands, form the dough into a ball, brush with oil and leave it to rise for two hours in a warm place ie on top of your Aga range cooker or in the plate warming oven.

2. While the dough is rising, very important – remove all the grid shelves from your roasting oven and if necessary give the floor a bit of a brush out to remove any debris, forgotten sausages etc. Removal of the shelves is essential to avoid acquiring more of those strange Aga symbols of burn stripes on your forearms!

3. When the dough is ready, divide into six balls. Flatten and roll each ball into the classic teardrop naan shape. It will fight back so just roll it out as much as it allows and don’t worry you are squashing the air out. Brush the top with melted ghee and sprinkle with the kalongi seeds. Bake immediately by laying it out flat on the floor of the roasting oven for five minutes. Remove with a fish slice and tuck in!