Naan...ish

Given that naan simply means 'bread' the recipe below does of course qualify. But in terms of giving the kind of breads I was thinking off - the kind you tend to get when you order naan at an Indian restaurent - it's no so successful. However, I think they are quite nice in their own right.

When I started looking up naan recipes and asking my Indian friends, I quickly realised I was in trouble: Almost every source advocated the use of a baking stone in order to achieve the desired product. I didn't want to get a baking stone, nor did I want to give up just yet - so in the end I got what follows:

Ingredients:
- 1 dL (²/₅ cup) lukewarm water
- 50 g fresh yeast
- ¹/₂ tsp sugar
- 880 g (almost 2 lbs) wheat flour + more for rolling
- ¹/₂ L (2 cups) A-fil ^[1]
- 1 tsp salt
- 5 tsp nigella seeds

The yeast was stirred into the lukewarm water, followed by sugar, about half of the flour and the A-fil. Then the salt and the nigella seeds was added and the rest of the flour was stirred/kneaded in in portions. The resulting dough was slightly sticky.

The dough was left to rise for 2 hours (1 hour most likely would be sufficient), before dividing into 8 parts. Each piece of dough was rolled into oblong breads about ¹/₂ cm (¹/₅ inch) thick using plenty of flour.

The breads were placed on a baking sheet lined with baking paper - the size of oven I have now fits three bread on one sheet. They were baked at 225 C (450 F) for 15 minutes.

As I said, they weren't quite what I originally had in mind, but I still liked them - especially as a side to curries.

^[1] Lactobacillus acidophilus-containing thickened milk. Buttermilk, unsweetened yoghurt or a mix thereof are probably good substitutes (although this may then change the amount of flour needed).