| 1 | (1) using the yeast, water and flour, follow the recipe for unleavened bread below. |
| 2 | Add the seeds. |
| 3 | (2) divide the dough into four equal parts. |
| 4 | (3) roll each part into a teardrop shape at least ?inch thick. |
| 5 | (4) preheat the grill to three-quarters heat, cover the rack pan with foil, and set it in the midway position. |
| 6 | (5) put the naan on the foil and grill it. |
| 7 | Watch it cook (it can easily burn). |
| 8 | As soon as the first side develops brown patches, remove it from the grill. |
| 9 | (6) turn it over and brush the uncooked side with a little melted ghee or butter. |
| 10 | (7) return it to the grill and cook it until it is sizzling. |
| 11 | Remove. |
| 12 | (8) repeat stages 5-8 with the other three naan. |
| 13 | Serve at once. |
| 14 | Leavened bread: (1) dissolve the fresh yeast in a little lukewarm water. |
| 15 | (2) put the flour in a *warmed* bowl, make a well in the center, and pour in the yeast. |
| 16 | Yogurt can be used instead of the yeast by non-vegans. |
| 17 | (3) gently mix into the flour and add enough water to make a firm dough. |
| 18 | (4) remove from the bowl and knead on a floured board until well combined. |
| 19 | Return to the bowl and leave in a warm place for a couple of hours to rise. |
| 20 | (5) knock back the dough by kneading it down to its original size |
