Put the milk in a bowl. Add 1 tsp of the sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is bubbly. Sift the flour, salt, and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, the 2 tbl veg oil, the yoghurt, and the egg. Mix and from a ball of dough. Empty the dough onto a clean work surface and knead it for 10 minutes or more, until it is smooth. Form into a ball. Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
Preheat your oven to the highest temperature. Put the heaveiest tray you own to heat in the oven. Preheat your broiler.
Punch down the dough and knead it again. Divide into 6 equal balls. Keep five of them covered while you work. Roll the ball into a tear-shaped naan, about 10 inches in length and about 5 inches in width. Remove the hot baking tray from the oven and slap the naan onto it. Immediately put it into the oven for 3 minutes. It should puff up. Now place the baking try and naan under the grill, about 3-4 inches away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean towel. Make all the naans this way and serve hot.

Madhur Jaffrey

6

120

You can add minced garlic and chopped cilantro to the top of the naan while it bakes. Or whatever you like!

2/3 cup hot milk

2 tsp sugar

2 tsp active dry yeast

3 3/4 cup unbleached all-purpose flour

1/2 tsp salt

1 tsp baking powder

2 tbl veg oil plus a little extra

2/3 cup plain yogurt, lightly beaten

1 large egg, lightly beaten