Recipe(tried): Naan (repost)

This is a repost, from eggy/oz, Sun May 30th 1999. Hope it's what you're looking for.

Naan

2/3 cup (16ml) warm milk/water
1 t. (3.5g) dry yeast
1 t. sugar
2 cups (300g) plain flour
1 t. salt
4 T. ghee, melted (clarified butter; with the milk solids removed, this fat can be heated to a high temperature without burning.)
2 T. yogurt
2 t. kalonji ( also known as black onion seeds or nigella or black cumin seeds)

Method:
1. Whisk milk/water, yeast and sugar in small bowl until yeast is dissolved; cover (with damp clothe or cling paper), stand in warm place 10 min.

2. Sift flour and salt (3 times) into a large bowl; add yeast mixture, half the ghee and yogurt. Mix to a soft dough then knead, on floured surface, about 5 min or until dough is smooth and elastic.

3. Place dough in a large greased bowl; cover, stand in warm place for about 1 hours or until the dough is doubled in size.

4. Punch down dough; knead on floured surface for 5 min. Divide dough into 6 pieces; roll each pieces into a 20cm round Nan.

5. Cover oven tray with foil; grease foil. Brush Nan with a little of the remaining ghee, sprinkle with some of the kalonji; Cook Nan, one at a time, under very hot grill for about 2 minutes each side or until puffed and just browned.