Naan

1. Sift Flour

Sift the all-purpose white flour into a large bowl to ensure it’s light and free from lumps.

2. Warm Milk

In a small pot, warm the milk until it’s just lukewarm, then remove it from the heat.

3. Combine Wet Ingredients

In a separate bowl, combine the beaten egg, salt, sugar, baking powder, yeast, 2 tablespoons of vegetable oil, yogurt, and 5 tablespoons of the warm milk. Mix these ingredients well until they are fully incorporated.

4. Form Dough

Pour this wet mixture into the bowl of sifted flour and rub it in with your hands until it starts forming a dough. Gradually add the remaining warm milk, one tablespoon at a time, and knead the dough until it becomes elastic and smooth, about 10 minutes.

5. Let Dough Rise

Form the dough into a ball, lightly brush it with oil, and cover it with a damp cloth. Leave it in a warm place to rise for 2 to 3 hours until it has doubled in size.

6. Preheat Broiler

Preheat your broiler to about 550°F. Line three cookie sheets with aluminum foil and brush them with oil to prevent the naan from sticking.

7. Prepare Dough Balls

After the dough has risen, knead it gently for a minute or two to knock out the air, then divide it into six equal balls. Flatten each ball and stretch it into a teardrop shape, about 11 inches long and 4 inches wide. Cover these shaped doughs with moistened cloths and let them rise for another 15 minutes.

8. Add Seeds

Remove the cloths, brush the center of each naan with a little water, and sprinkle the black onion seeds (kalonji), leaving a ½-inch margin around the edges.

9. Broil Naan

Place the naans under the broiler, about 2½ to 3 inches away from the heat. Broil them for about 2½ minutes on each side, or until they are lightly browned and puffed up.