Naan - Tandoori Naan - Butter naan - Garlic naan

Step 1

Dissolve active dry yeast and sugar in 1/4 cup of lukewarm water. Set aside until it becomes frothy (app. 10 min).

Step 2

Take the maida (all purpose flour) in a wide bowl. Add some salt, oil and yogurt to it and mix well.

Step 3

Next add the water-yeast mixture little by little to the flour and knead it. Add additional water if necessary.

Step 4

Knead until you get a very soft dough. The dough will be little sticky in the beginning which is perfect and ensures very soft naan. After kneading for about 5-10 minutes, it will become non sticky and pliable.

Step 5

Cover the dough with a moist paper towel and keep in a warm place for at least 1-2 hours. The dough should double in size.

Step 6

Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) using rolling pin or with hand.

Step 7

Preheat the oven to the highest temperature. If there is a broil mode or grill mode in your oven use that. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray or grill rack. Place the rolled out naan on the pizza stone/ baking tray/grill rack and cook it for 2-5 minutes till you see brown spots. (If the pizza stone is preheated, you can remove it in 2-3 minutes. If not flip the naan and cook for another 1 min). Remove the naan immediately. If you keep it longer, the naan will become dry and hard.

Step 8

It can also be cooked on stove top over high heat just like regular rotis. Cook for 2 minutes each side till you get black spots.

Step 9

Your soft Plain Naans are ready to enjoy.

Step 10

To make Butter Naans, ss soon as you remove the naans from the stove, apply some butter on top. For Garlic Naans, mix some minced garlic and finely chopped cilantro with some melted butter. Apply this over the rolled out naans before roasting.