Naan Bread

Sieve into a large bowl the flour and add the yeast, Kalonji, salt to taste and the baking powder. In a separate bowl combine the egg, oil, yoghurt and 140ml of the milk, then gradually add to the flour and mix to a soft dough. Add the remaining milk if the dough appears dry. Knead for 5 minutes until smooth and elastic. Cover and put in a warm place until it doubles in size. Preheat your oven to 220C/425F. Place a roasting tin in the base of the oven half-filled with hot water. Punch down dough and divide into 10 portions, form each portion into the shape of a Naan bread and place onto an oiled baking tray. Brush the surface of the dough with oil. Bake in the top of an oven for 7 minutes then turn over and bake for another 5 minutes. Remove from the oven and keep warm. If cooking in batches the uncooked dough should be kept covered. Refill the roasting tin with boiling water as/if necessary.