Breads and Papadums Recipes - Roghni Nan

Ingredients

• 10ml/2 tsp dried yeast

• 10ml/2 tsp sugar

• 30ml/2 tbsp lukewarm water

• 500g/18 oz plain (all-purpose) flour

• 75g/3 oz margarine or ghee

• 1.5ml/1/4 tsp bicarbonate of soda (baking soda)

• large pinch of salt

• 120ml/4 fl oz lukewarm milk

• 30ml/3 tbsp natural (plain) yoghurt

• 15ml/1 tbsp milk

• 15ml/1 tbsp sesame seeds

• 15ml/1 tbsp onion seeds

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Method:

1. Mix the yeast, sugar and water in a small bowl, cover and leave in a warm place for 30 minutes until frothy. Place the flour in a bowl and rub in the margarine or ghee and the bicarbonate of soda. Mix in the salt, milk, yoghurt and yeast mixture and knead for 5-10 minutes until springy and satiny. Cover and leave in a warm place for 3-4 hours or until doubled in size.

2. Roll half the dough into a 15cm/9 in strip then divide it into 6 equal portions. Repeat with the other half. Flatten each portion with the palm into an oval shape about 5mm/1/4 in thick and arrange 4 or 5 nan on a greased baking sheet. Brush the ops with milk and sprinkle with sesame and onion seeds. Repeat with the remaining nan. Bake in a preheated oven at 240C/475F/gas mark 9 for 7-9 minutes until golden brown, repositioning the sheets during cooking if necessary.