An Indian naan bread flavoured with yogurt and black onion seeds
Preheat the oven to 200'C.
Mix the dry ingredients together.
Whisk together the milk and yogurt.
Place the flour in the mixing bowl of a stand mixer.
Make a well in the middle of the flour and add the yogurt and milk mixture all at once. Use the dough hook attachment and start on a slow speed. Once the mixture is fully combined, increase the speed and knead the mixture for 5 minutes. Remove the mixture from the bowl and shape into a ball. Place inn a lightly oiled clean bowl, cover with clingfilm and leave to prove until doubled in size. This should take around 30 minutes.
When doubled in size, tip the dough out onto a lightly floured surface and press with your fingertips to remove the air. Portion the dough into 50g balls.
Flour the surface and roll out with a rolling pin until roughly 3mm thick and into an oval shape.
Heat a pan until very hot and colour the naans on each side for 30 seconds. Transfer to the oven for 3 minutes to finish of the cooking.
Remove from the oven and allow to cool on a cooling rack. Brush lightly with sunflower oil.
«Flavour your dough with ground cumin for a more interesting flavour.»