Aurangabadi Special Naan Bread

Ingredients:

75ml warm milk
1 tsp sugar
1 tsp dried yeast
250g white flour or 1/2 white and 1/2 wholemeal
3 tbsp jaggery (or palm sugar), powdered
1/2 tsp salt
75ml plain yoghurt
1 tbsp ghee
generous pinch of saffron

Method:

Crumble the saffron into 100ml warm water and set aside to infuse as you prepare the naan breads.

Combine milk, sugar and yeast in a bowl and lightly stir. Cover and leave to stand in a warm place for 5 minutes. Sift the flour, powdered jaggery and salt into a large bowl and add the yeast mixture, the ghee and the yoghurt. Mix to a soft dough then tip onto a floured surface and knead for about 5 minutes or until dough is smooth & elastic. Place the dough in large greased bowl, cover and allow to stand in a warm place for about 1 1/2 hours or until the dough has doubled in size. Knock the dough back then knead for a further five minutes. Divide the dough into 4 pieces, and roll each into a 20cm round.

Place on a baking tray, cover and allow to raise for 20 minutes or so. Brush each naan liberally with the saffron water then cook each naan individually by placing under a very hot grill for about 2 minutes each until puffed and just browned. Then brush the naan with a little extra ghee and some more saffron water then grill for a further 30 seconds. Keep the naans warm in the oven whilst cooking the remainder.

These naans are traditionally served with Aurangabadi Naan Qaliya.