| 1 |
Melt the fresh yeast in a little warm water until it has dissolved. |
| 2 |
Put the flour in a warmed bowl, make a well in the center, and pour in the melted yeast or the yogurt. |
| 3 |
Gently mix into the flour, and add enough warm water to make a firm dough. |
| 4 |
Remove from the bowl and knead on a floured board until well combined. Return to the bowl and leave in a warm place for a couple of hours to rise. |
| 5 |
The dough, when risen, should double in size. It should be bubbly, stringy, and like elastic. |
| 6 |
Knock bakc the dough by kneading it down to its original size. Add the spices. |
| 7 |
Divide the dough into four pieces and roll each into an oblong shape. The tear-drop shape comes from the dough being hung inside the tandoor, and if you want that shape, roll accordingly. |
| 8 |
Preheat the broiler to its maximum temperature. Place some foil on the broiler-pan rack to catch drips. Put the naan on the foil and the pan at the halfway rack. Brush one side of each naan with melted ghee and place under the broiler. Watch them cook (they can overcook and burn very easily). As the first side develops brown patches, remove and turn. Brush more ghee on the turned side and replace under the heat. Serve immediately. |
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