Step 1

In a mixing bowl take ¼ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt.

Step 2

Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.

Step 3

Mix all the ingredients very well till the sugar dissolves.

Step 4

Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.

Step 5

Mix again with a spoon so that the salt is evenly distributed in the flour.

Step 6

Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.

Step 7

Add ¼ to ⅓ cup water or add as required.

Step 8

First mix and then begin to knead.

Step 9

Knead to a smooth and soft dough. If the curd is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.

Step 10

Flatten the dough and spread some oil all over the dough. Place in the same bowl.

Step 11

Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.

Step 12

Make medium-sized balls from the dough.

Step 13

Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.

Step 14

Sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.

Step 15

Roll into a 6 to 7 inches elongated circle.

Step 16

Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.

Step 17

Heat a skillet or tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.

Step 18

Keep the flame to medium-high or high and begin to cook the naan bread.

Step 19

Let one side get partly cooked. You will see some air pockets on the naan.

Step 20

When you start seeing the air-pockets, then flip.

Step 21

Now cook the second side on medium-high to high flame.

Step 22

Again you will see air-pockets appearing on the second side.

Step 23

Flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.

Step 24

Grill the first side on the flame till you see some charred spots and blisters.

Step 25

Also, roast the edges.

Step 26

Turn over and roast the second side too till you see some charred spots.

Step 27

Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter or oil for a vegan version. You can even skip using butter or oil entirely.

Step 28

Heat the griddle or skillet on a high flame. Place the naan on the hot griddle or tawa.

Step 29

You will see some air pockets on the naan.

Step 30

Flip the naan bread.

Step 31

Cook the second side more than the first side. Please note that on a high flame they will get cooked faster.

Step 32

Press the edges with a spatula so that they are also roasted and cooked properly.

Step 33

Flip again.

Step 34

You can flip again 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 even stack cooked naans in a casserole box or roti basket and serve later.

Step 35

Serve the naan bread hot or warm with your favorite curry dish - malai kofta or palak paneer or matar paneer or lentils like dal tadka or dal makhani or chole masala or rajma masala or dal bukhara.