Naan, leavened Indian bread

Ingredients for 1 servings:

• 30 g yeast, fresh
• ¾ cup(s) water, lukewarm
• 3 tsp sugar
• ¼ cup(s) yogurt
• 1 egg(s), beaten
• ¼ cup(s) Clarified butter, or butter
• 2 tsp salt
• 3 cup(s) wheat flour, maybe a little more
• some butter, melted
• 2 tsp sesame or poppy seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

from the Punjab region, with yogurt and egg

1 cup corresponds to approximately 250 ml. Mix yeast and 1 teaspoon of sugar in ¼ cup of water and let stand in a warm place for about 10 minutes. Mix yogurt with 2 teaspoons of sugar, egg, melted clarified butter, and salt in ½ cup of water and mix with the yeast starter. Put 2 cups of flour into a bowl, make a well, and add the yeast, yogurt, and egg mixture. Mix with a wooden spoon, adding a little flour at a time. If the dough has become too stiff to stir, knead for about 5-10 minutes until it is smooth and elastic. Form into a ball and place in a warmed and greased bowl, turning the ball once more so that the surface is coated with fat. Cover and let rise in a warm place until it has doubled in size. Then divide the dough into 8 portions, form balls, and let them rise for another 10 minutes. Preheat oven to 230°C (450°F) and heat baking sheets (or a firebrick) at the same time. Form the dough balls into oblong flatbreads about the size of your palm. These should have a slightly thicker outer edge and be teardrop-shaped. Brush the thin inner surface with melted butter and sprinkle with sesame seeds. Bake in the oven for about 10 minutes, until the flatbreads are nicely browned. Serve warm or cold.