Sada Naan recipe
yeast, active dry
ghee (clarified butter)
Sprinkle yeast and sugar into the hot milk or water, leave it for 20 minutes.
Sift together flour, dalt in a large bowl, and make a well in the centre.
Put yogurt and 2 tbsp butter in the yeast mixture.
Knead well and leave it aside for 3 to 4 hours, in a warm place until doubled in size.
Punch down dough and divide into 8 balls.
Let it rest for 10 minutes.
Roll out each ball in the shape of traignles or make a round disk then pull on one side to make a teardrop shape.
Mix together 1 teaspoon ghee or butter, poppy seeds and sesame seeds.
Spread a little of the above mixture on each naan.
Place them on a baking tray.
Cook in a preheated oven for 4 to 5 minutes until brown specks appear.
If the naan is not brown enough then put under a preheated grill for a minute or two.