Naan Bread
1 tsp sugar
Just under 1 tsp salt
1 tsp dry yeast
1-1.5 dl warm water or milk
250-350 g all-purpose flour
1 egg
1 tsp nigella seeds (optional but adds great flavor)
Chopped garlic (optional)
Butter
Start by combining the sugar, yeast, and salt in a bowl along with the warm water and milk. Mix in the egg and flour. Add the nigella seeds to the dough or sprinkle them over the bread before baking.
The dough should be sticky and will cling to your fingers when handled. Let the dough rest in the bowl for 15 minutes. Take a small portion of dough at a time, form it into a ball, and stretch it to make thin flatbreads.
Personally, I find it best to cook the bread one or two at a time in a pan on high heat. Flip the bread as soon as air bubbles start forming in the dough. The hot bread is then kept under a damp cloth until serving.
You can also bake the bread in the oven using this method:
Let the bread rise for 20 minutes on baking paper while preheating the oven to the highest possible temperature. Place the baking sheet near the top of the oven and bake the bread for 2-4 minutes (until lightly colored). Flip the bread and bake the other side for 1-2 minutes. Brush immediately with a little melted butter and serve.