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| 2 Teelöffel | Dry active yeast |
| 4 Esslöffel | milk warm |
| 2 Teelöffel | sugar |
| 1 x ca. 450 g | flour plain |
| 1 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 2/3 Tasse | milk |
| 2/3 Tasse | Plain yoghurt; beaten |
| 1 | egg beaten |
| 1 x ca. 30 g | Ghee melted |
| | Flour; for dusting |
| | Ghee; for greasing |
| | Chopped coriander leaves and onion seeds; to sprinkle |
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Mix yeast, warm milk and sugar and leave to become frothy. Sift flour, baking powder and salt. Make a well in the centre and add yeast mixture, milk, yoghurt, egg and ghee. Fold in all ingredients.
Knead dough well. Tightly cover bowl and keep in a warm place until dough doubles. To test: push a finger into the dough - it should spring back. Roll out the dough on a floured surface.
Make each naan a tear-shape, about 10" long, 6" wide tapering to 2". Sprinkle with coriander and onion seeds. Place on greased baking trays and bake at 200 °C, 400F, Gas Mark 6.
Flat-leaved parsley can be substituted for coriander.
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