|Flour||4 Cup (64 tbs)|
|Melted ghee/Butter||2 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Luke warm water||1 Cup (16 tbs)|
|Kalonji||1 Teaspoon (Dry Onion Seeds)|
|Yeast||1⁄2 Tablespoon (Dry / Fresh)|
Add salt and sift again.
Dissolve yeast in 3/4 cup lukewarm water.
Add sugar, one tablespoon ghee and milk.
Pour this mixture into flour and make soft dough using more water if necessary.
Add more melted ghee and knead well; cover and keep in warm place to rise for 1 to 2 hours.
Divide into small lime-sized balls (12 to 15) and brush with melted ghee.
Shape each ball into a round of about 4 inches in diameter, then pull from one edge to make a triangle.
Sprinkle with kalonji and bake in hot tandoor or an oven (220°C).
Butter the naan immediately after removing from the oven and serve.