Tiscali Lifestyle Food and Drink

10 oz self-raising flour
1 tsp sugar
5 tbsp yoghurt
1 oz vegetable oil
¼ tsp salt
2 eggs
5 tbsp milk
1 tbsp kalonji (optional)
Stuffing (could be meat or spiced potatoes)

Method

Whip the yoghurt, heat, and stir in the milk. Remove from heat and combine with lightly beaten eggs and cooking oil.

Sift together the salt, sugar and flour then gradually work in the milk mixture.

Knead vigorously for 15 minutes, until the dough is springy. Cover and leave in a warm place, until it has risen to rather less than double its bulk (about two hours).

Dust your hands with plenty of flour and shape into large balls. If you like stuffed nan then you should have made your stuffing separately. The most popular variations are keema or spiced potatoes. Flattena dough ball in the palm of your hand. In the hollow spoon some filling and close the dough so that it seals back into a ball. Then make into flat oval pancakes, about 10 inches diameter, pulling the dough gently into shape.

Brush one side with cooking oil and the other with warm milk. Scatter with kalonji and bake in a hot oven.

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