Naan is a flat Indian bread. This recipe was sent to me by my friend Shimshonit – it’s her mother’s recipe. You can make it when cooking my Vegetarian Biryani.

Makes 6 naan (serves 2-3)

2/3 C. warm water
1 teaspoon yeast
1 teaspoon white sugar
2 C. flour
1 teaspoon salt
¼ C. ghee (margarine or oil)
2 tablespoons parve sour cream (soy milk might also work)
2 teaspoons kolonji (black mustard seed; can substitute garam masala.

Whisk warm water with yeast and let stand in a warm place 10 minutes.
Sift flour and salt into a large bowl; add yeast mixture, half the ghee, and all of the parve sour cream. Mix into a soft dough, then turn out and knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place dough in a large greased bowl and let stand in a warm place until dough is doubled in bulk. Punch down, turn out and knead again for a couple of minutes. Divide dough into six pieces. Roll out each piece to an 8″ round.

Warm a large griddle to med-high heat. Brush griddle with a little of the remaining ghee and fry the naan pieces one by one, brushing more ghee on the griddle between. (Can also lift each piece with a spatula and brush more on the griddle before turning.) After turning, lightly sprinkle the kolonji or garam masala over naan. Cook about 2 min on each side, or until puffed and just brown. (Don’t overcook or they get hard and stiff.)