- All purpose Flour - 2 cups
- Baking powder - 1/4 tsp
- Dry yeast - 1 tsp
- Plain yogurt - 2 Tbsp
- Sugar - 1 Tbsp
- Warm water - 1/2 cup
- Oil - 1 Tbsp
- Salt - 1/4 tsp
- Garlic cloves, chopped - 3 nos
- Chopped coriander leaves - 2 Tbsp
- Melted Unsalted Butter - 2 tsp
METHOD:
- Dissolve active dry yeast and sugar in 1/4 cup of lukewarm water and set aside until it becomes frothy. It will take 10 minutes.
- In a large mixing bowl add salt, oil and yogurt with the maida and mix well.
- Next add the water-yeast mixture little by little to the flour and knead it.
- To this add chopped garlic and chopped coriander leaves and mix well.
- Knead until you get a very soft dough. The dough should be little sticky which ensures very soft naan
- Cover the dough with a moist paper towel and keep in a warm place for 4 hours.
- Knead your dough again for a min or two.
- Turn on your oven to broil and let it heat for 20 mins, with your pizza stone/ baking tray in the oven.
- Divide the dough into lemon size balls. Roll it out into oval shape using rolling pin or with hand. (don't roll it too thin).
- Be careful and put each uncooked naan on the stone/ baking tray and let it cook for 2 to 3 minutes.You can also make Naan using a tawa in stove top.
- Check to see if it has puffed up or has a puffy surface.
- Remove from oven and baste it with melted butter
- Preserve in foil to keep it warm.
- Repeat the process until you have baked all of your naans
- Serve with chutney, vegetable curries, chicken curries or eat plain if you like.
