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In a food processor, pulse together flour, sugar, baking powder and salt.
Add 2 1/2 tbsp (32 mL) of the ghee and egg and pulse again.
With processor running, gradually pour in milk through feed tube and process until dough comes together.
Process for 1 minute more.
Knead bread for 1 minute.
Dough should be very soft and smooth.
Form into a ball, cover with a towel and set aside for 1 hour.
Preheat oven to 400F (200C).
Knead dough for 2 minutes.
Divide into 5 portions and roll into balls.
Cover with a towel.
Working with one ball at a time, pat dough into a disk and roll into an oval, about 8 by 4 inches (20 by 10 cm).
Gently pull one end to make into a teardrop shape.
Transfer to baking sheet.
Make remaining naans and place on baking sheet.
Bake in preheated oven for 12 minutes.
Flip and cook other side until cooked through, for 5 minutes.
Remove from oven and brush generously with remaining ghee.
Serve immediately.