Naan Recipe

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1. 1Step 1: In a mixing bowl, put the yogurt.
2. 2Step 2: Add the sugar, baking powder, and baking soda.
3. 3Step 3: Mix very well until the sugar dissolves.
4. 4Step 4: Add the all-purpose flour and salt.
5. 5Step 5: Mix with a spoon so the salt is evenly distributed in the flour.
6. 6Step 6: Make a well in the center and add the oil.
7. 7Step 7: Add ¼ to ⅓ cup water, or as required.
8. 8Step 8: First mix, then begin to knead.
9. 9Step 9: Knead to a smooth and soft dough. If the yogurt is thick, add more water. If the dough looks dry, add more water and knead. If it becomes sticky, sprinkle some flour and knead again. You should get a soft, stretchy dough.
10. 10Step 10: Flatten the dough and spread some oil all over it. Place it in the same bowl.
11. 11Step 11: Cover the dough completely with a moist kitchen towel or napkin. Cover the bowl with a lid and let the dough leaven for 2 hours.
12. 12Step 12: Make medium-sized balls from the dough.
13. 13Step 13: Flatten slightly and sprinkle some flour on the dough and on the rolling board.
14. 14Step 14: Sprinkle onion seeds, sesame seeds, or melon seeds on the rolled dough.
15. 15Step 15: Roll into a 6 to 7 inch elongated circle.
16. 16Step 16: Roll the top side to get a tapering edge. You can gently pull the dough with your hands to get this pointed edge. The naan will be tear-shaped.
17. 17Step 17: You can also roll the dough into a round circle of 6 to 7 inches in diameter.
18. 18Step 18: Heat a skillet, tawa, or griddle on medium-high to high flame. Place the naan on the hot surface.
19. 19Step 19: Keep the flame on medium-high or high and cook the naan.
20. 20Step 20: Let one side get partly cooked. You will see air pockets on the naan.
21. 21Step 21: When air pockets start appearing, flip the flatbread with a spatula.
22. 22Step 22: Cook the second side on medium-high to high heat.
23. 23Step 23: Again, air pockets will appear on the second side.
24. 24Step 24: Flip when you see many air pockets, and place the naan directly on the stovetop flame.
25. 25Step 25: Grill the first side on the flame until you see charred spots and blisters. Also toast the edges.
26. 26Step 26: Turn over and toast the second side too until you see charred spots.
27. 27Step 27: Place it on a plate or tray. Spread or brush with softened or melted butter. You can use ghee, or oil for a vegan version. You can even skip the butter or oil entirely.
28. 28Step 28: Heat the griddle or skillet on a high flame. Place the naan on the hot griddle or tawa.
29. 29Step 29: You will see air pockets on the naan.
30. 30Step 30: Flip the naan.
31. 31Step 31: Cook the second side more than the first side. Note that on high heat the naan cooks faster.
32. 32Step 32: Press the edges with a spatula so they are toasted and cooked properly.
33. 33Step 33: Flip again using a spatula.
34. 34Step 34: You can flip again if needed and press the edges for even cooking. Remove and spread some butter or oil. Serve hot. This way, make naan with any of the methods. You can stack cooked naans in a casserole box or roti basket and serve later.
35. 35Step 35: Similarly, cook the remaining flatbreads in batches one by one.
36. 36Step 36: Serve naan hot or warm with your favorite Indian curry, vegetable, or lentil dishes.