Updated: Jul 11, 2020
25g self raising flour
1 tsp baking powder
2 pinches of salt
2 pinches nigella seeds
1 tbs vegetable oil
Mix the dry ingredients together in a small jug and leave aside.
Put the milk into a small bowl and add the egg, oil and sugar.
Mix it up well with a fork, then rest it for 10 minutes. I looks like a custard.
Make a well in the centre of the flour and add the wet ingredients.
Mix it with a fork. Take it out of the bowl trying to keep it in a ball.
Knead it for as long as you can., the longer the better.
Put a teaspoon of oil into the bowl and coat it all over the inside of the bowl. smear a little on the dough as well.
Put it into the bowl and cover with cling film. Leave to rest for a few hours.
Take the dough out of the bowl and cut it into 4 pieces. Make into round balls.
Flour a plate and put the balls on, cover with cling film and rest in the fridge for 1 hour.
Take out of the fridge. Flour the surface and rolling pin with some flour.
Take one dough ball out and press down. Start rolling it out into a circle turning it as you go round, make it quite thin.
Get your Tawa and heat it on the stove. Put water on the one side of the naan and turn over and put oil onto the other side.
Put the naan onto the Tawa water side down being careful not to burn yourself. Make sure it;s flat.
Watch it and you will see bubbles forming. The water enables the naan to stick to the Tawa,
Hold the Tawa bread side down over the heat. It will start to cook. Be patient and circle it over the heat. It have big bubbles and be pale brown with dark spots when it is cooked.
Use a metal fish slice to take the naan off the Tawa. It will be quite dark on the bottom. Brush the naan with melted ghee.
After trying different ways, this is the one i use now.