Egg Bhurji with Butter Naan

Divide and Shape the Naan

• Once the dough has doubled, gently punch it down to release the air.
• Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
• On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
• If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.

Cook the Naan

• Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
• Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
• Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
• Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
• For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.

Finish and Serve

• Remove the naan from the heat and immediately brush it generously with melted butter.
• Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
• Serve hot with your favorite curry, dal, or kebab.