|Flour||2 1⁄2 Cup (40 tbs)|
|Melted ghee||1 Tablespoon|
|Sodium bicarbonate||3 Pinch|
|Poppy seeds||3⁄4 Teaspoon|
|Luke warm water||1⁄3 Cup (5.33 tbs)|
Sieve flour, salt and soda bi-carb into a bowl.
Make a well in the centre.
Add sugar, ghee, curds and water.
Make a soft dough using extra water, if necessary.
Knead the dough till it is smooth.
Place the dough in a bowl.
Cover with a damp towel and lid and place in warm place for two to three hours to rise.
Knead the dough once again.
Make lime-size balls.
Roll each ball on a floured board, to about 5 inches in diameter.
Pull one edge slightly to make a triangle.
Moisten one side slightly and put the wet side down on a hot griddle or tawa.
Brush the other side of the naan with a little water and sprinkle some poppy and kalonji seeds pressing gently with the back of a spoon.
When the underside is cooked, lift the naan with a tong and place it on direct heat slightly away from flame.