560g all purpose flour
5 ml salt
30 ml sugar
60 ml full cream milk powder
10 g (1 sachet) instant dry yeast
1 Tbspn fennel seeds
1 extra-large egg
60 ml melted butter
125 ml plain yoghurt
200 ml lukewarm water
milk for brushing
mixed seeds (poppy, sesame and fennel seeds)
Combine flour, salt, sugar, milk powder , fennel seeds and yeast.
Whisk egg, melted butter, yoghurt, lukewarm water together.
Add liquid mixture to dry ingredients and mix to a soft dough.
Turn out dough onto a lightly floured surface and knead for 5-10 minutes, or until dough is smooth and elastic.
Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 30 minutes, or until doubled in size.
Knock down dough on a lightly floured surface and knead again until smooth.
Divide dough into 3 pieces.
Roll into balls and fold to the size of baking tin.
Place in a greased (and dusted with flour) 23 cm round baking pan.
Cover with wax paper and leave to rise for 20 minutes.
Brush the risen naan with milk and sprinkle with seeds.
Bake in a preheated oven at 180°C for 20 minutes.
Remove and cover with a damp cloth to retain softness.
Prepared, tried and tested by: Preshana Singh‘s 7 year old daughter, Umarah