Breads and Papadums Recipes - Nan

Ingredients

• 30ml/2 tbsp fresh yeast or 5g/1/4 oz dried yeast

• 120ml/4 fl oz warm milk

• 30ml/2 tbsp sugar

• 120ml/4 fl oz natural (plain) yoghurt

• 1 large egg, lightly beaten

• 45ml/3 tbsp oil plus extra for brushing

• salt

• 450g/1 lb plain (all purpose) flour plus extra for brushing

• 45ml/3 tbsp warm water (optional)

• 15ml/1 tbsp black onion seeds

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Method:

1. Dissolve the yeast in 45ml/3 tbsp of the warm milk. Stir in 5ml/1 tsp of sugar and leave to rest in a warm place for 10 minutes until frothy. Lightly beat the yoghurt and add the remaining sugar and milk, the egg, 45ml/3 tbsp of oil and salt to taste.

2. Stir in the yeast mixture and flour and mix to a dough. Knead for 10-15 minutes until smooth, using the extra water if necessary and dusting with flour to prevent sticking. Cover the dough with a damp cloth and set aside for 4 hours until doubled in size.

3. Punch down the dough and knead it for 2 minutes until smooth. Divide it into 8 equal balls and roll out to 20cm/8 in circles. Brush with a little oil and sprinkle with onion seeds. Place 2 breads on greased baking sheets and bake in a preheated oven at 240C/475F/gas mark9 for 3 minutes until the bread has puffed and turned golden brown. Repeat with the remaining breads.