Ingredients:
2/3 cup milk ( or water)
2 cups all-purpose flour
2 teaspoons onion seeds
1 teaspoon yeast ( Dry)
1 teaspoon sugar
1 teaspoon salt
4 tablespoons clarified butter
2 tablespoons yoghurt
Directions:
Whisk warm milk/water with the yeast and sugar until the yeast is dissolved.
Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt.
Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
Punch down dough then knead for 5 minutes.
Divide dough into 6 pieces.
Roll each piece out into 8 inch round nans.
Cover an oven tray with foil and grease the foil.
Brush the nan with a little of the remaining ghee and sprinkle with some of the kalonji.
Cook Nan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
Servings: 4
Time preparation: 120 min.
Time total: 150 min.