Peshwari Nan Bread - cooking recipe

Ingredients

4 teaspoons dried yeast
4 teaspoons caster sugar
1 pinch salt
1 teaspoon baking powder
1/2 cup milk
1 lb plain flour
1 beaten egg
8 tablespoons natural yoghurt
2 tablespoons vegetable oil
4 teaspoons cumin seeds
4 teaspoons anise seed
4 tablespoons crushed pistachio nuts
4 tablespoons crushed almonds

Preparation

Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 10 minutes.
Sift the flour and add the salt and baking powder to the milk.
Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size.
Preheat the oven to the highest heat with a heavy baking tray.
knead the dough gently and divide into 4 portions and roll into a tear shape.
Grease the baking tray, lay out the bread, place in the oven.
Cook for 10 minutes and then place the nans under a hot grill for a further minute or so until brown.
Lightly dust the breads with extra vegetable oil before serving.