Pull-apart Naan Bread

INGREDIENTS

A flop proof naan bread for all
4 cups Cake flour sifted 10ml Fennel seeds [barishap seeds] 5ml Salt 60ml Sugar 1pkt Instant dry yeast 30ml Cooking oil 60ml Melted butter or margerine 1 Egg beaten 375ml Warm milk
TOPPING Beaten egg for brushing Sesame seeds , poppy seeds or fennel seeds

METHOD

Pour oil, butter, egg and milk into a jug and beat well. In a bowl place flour, fennel seeds,sugar,salt and mix well. Sprinkle yeast over flour mixture and mix in gently lifting hands to incorporate air in mixture. Make a well in the centerof flour mixture and add lukewarm liquid mixture into center. Mix into a soft pliable dough. [Do not add more flour] Knead dough very well for 15-20 minutes with the palm of your hands, stretching dough as you go along.[Dough is ready when it liftscompletely of table without sticking] Place into a oiled large bowl, cover by placing a piece of oiled cling wrap directly on top of dough Leave to double in size in a warm place,approx. 1 hour Divide dough into 2 and form a long sausage with dough, cut into 7 equal size balls. Shape into round rolls and place into a prepared round cake tin by placing one ball in center and the rest around to create a daisy. Continue same with rest of dough. Brush lightly with beaten egg, and sprinkle with seeds. Bake on 180 degrees for approx 15 to 20 minutes or till golden brown and done.
Serve with curries and roast of choice.

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