There is a tradition in India of offering a tiny ball of bread dough to the fire. It is a way of showing our gratitude to the source of energy that transforms the raw dough into a lovely, soft bread, which nourishes us.
Though the concept of the naan has its origins in the Middle East, it has become one of the most important breads in Indian cuisine, introduced to us by the Mughals.
1½ tsp dry yeast granules
2 tbsp sugar
4 tbsp milk
1 (medium) egg, lightly beaten
4 cups + extra all-purpose flour (maida)
1½ tsp salt
6 tbsp oil
In a large mixing bowl, combine yeast with 1 cup of warm water and ½ tsp sugar. Cover and set aside in a warm place for 10 minutes to allow the yeast to froth. After 10 minutes, stir in the remaining sugar, milk and egg and mix well. Sift in flour and salt and gently knead it in to get a soft, pliable dough. Turn out on to a floured surface and knead for 6–8 minutes. Shape into a ball and brush the surface with oil. Place dough in a bowl, cover with a damp muslin cloth and set aside in a warm place for 1 hour. When the dough has doubled in volume, knead it again and divide into lemon-sized portions. Shape each portion into a ball and place on a greased tray. Cover with a damp muslin cloth and set aside for 30 minutes. Preheat oven to 230°C. When dough portions have risen again, roll out each portion (using a rolling pin) into flat ovals, about 3" wide and 6" long. Place naans on a greased baking tray and bake for 2 minutes. Brush lightly with oil and turn over. Bake for 2–3 minutes and brush lightly with oil again. Bake naans till golden and slightly puffed up. Serve hot.