This recipe will not have any measurements and I plan to take you along on my method trip for making this lovely soft flat bread on a stove top.
These are the ingrediants:
- All Purpose Flour or Maida : If you want you can use Whole Wheat Flour but then it will not be a Naan.
- Baking Soda and Baking Powder. We use both of them.
- Curd or Yogurt.
- Vegetable Oil. Any oil will do but an oil like Sunflower without any strong taste and smell will work the best.
- An Iron Tawa: You can do this on a non stick tawa but then you will not be able to take it to high heat for that characteristic char.
Make a small mountain with the flour. I used a 1/2 kilo packet and it was adequate for 8 servings. Add the salt and half a teaspoon of soda and baking powder. You don’t have to be exact. Run your fingers thru the flour to sift them in.
Put 2-3 tablespoons of set curd. Slowly mix in the flour into this. It will not be adequate and you will run out of moisture pretty quick. Now add a tablespoon of oil. Mix it in. Keep doing this till there are no dry looking spots of flour. There are no hard and fast rules for this. The idea is that every speck of flour is clumped up and there are no dry spots.
Now you start adding in water. A little at a time. Keep kneading. When the dough is stretchy, soft and not sticky, you are done. At this point of time the flour would have also cleaned up the work surface. Knead for another 5 minutes. Try and do the pull and stretch kind of kneading.
Make it into a ball and lightly coat with oil. Leave it covered for about 2-3 hours.
Since there is no yeast in it there is going to be no change in size. But the gluten will relax and the dough will be very supple.
Make into equal sized balls.
Roll into a shape of your choice. Just before you keep the Naan on the tawa, apply some water on one side. Run you fingers on the wet surface. It should be sticky. Put this sticky side on the Tawa. Make tiny indention’s on the surface so that it can stick to the hot tawa. Let it cook on medium heat for 2-3 minutes. As bubbles appear on the surface, flip the tawa and let the naan cook on the open flame. Its a good idea to keep a long steel spatula with you. If the naan looks like it will fall, simply use the spatula to protect it.
Liberally apply butter on the Naan when its cooked and still hot. I add a lot of grated garlic to the butter. This gives it a much greater flavor.