675g/1.5lb Strong White Flour (bread or pasta)
1.5 tsp Salt
75g/3oz Butter
25g/1oz Caster Sugar
1 sachet Easy-Blend Dried Yeast
450ml/0.75 pint warm Milk
15g/0.5oz Ghee or Butter, melted

1: Mix flour and slat; rub in the butter. Stir in sugar and yeast, make a well in the centre and pour in milk; mix to a dough.

2: Turn out on to a floured surface; knead for 10 minutes until smooth and elastic. Place in a bowl, cover with some oiled polythene or damp cloth and leave to rise in a warm palce for 1 hour or until doubled in size.

3: Knock back the dough, then divide it into 6 equal portions. Roll out each piece into a large, thin round or teardrop shape, then fork holes all over the dough.

4: Warm a large baking sheet under the grill, Grill the naan for a few minutes on each side until brown patches appear. Remove from the grill, then brush with melted ghee. Wrap in foil while you cook the rest. Serve warm.

Variations:

1: Add 1 tso Fennel Seeds, 2 tsp Black Onion Seeds, and 1 tsp Cumin Seeds to dry ingrediets.
2: Variation 1, but sprinkle chopped Corander onto the dough and pat in just before grilling