This was my first venture into naan at home. It was a breeze to put together and the outcome was just as delicious when you get it at an Indian restaurant. I really wish that I had a gas stove so that I could have done the other side with the burner, but I settled for my gas stovetop and a pan to do the trick. When you make tikka masala or any other Indian dish you have to do some dipping with your naan. I will definitely be making this again sometime soon! I have lots of other ideas floating around in my head about the possibilities with another batch, stay tuned!
What you’ll need:
2 cups all purpose flour or wheat flour
1/2 cup of warm milk
1/2 cup of yogurt
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 tbsp oil
What you’ll do:
Mix all the dry ingredients together and make a well of flour. Now mix milk and yogurt together and pour half of it into the well and slowly combine it together.
The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough. Cover with damp cloth and let it sit in a warm place for at least 2 hours.
After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans). Dust the board again and flatten the balls to make bread which is a little thick and elongated.
Now sprinkle one side of the bread with whichever flavor you want. I made simple butter naans.
Brush the other side with water. Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot place the naan wet side down which would stick and cover it with a lid. Let it cook for about 30 secs or until you see bubbles on it.Now cook the other side of the naan over direct flame of the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done. Smother warm naans with butter.
Source: Indian Simmer