Soft naan bread (popular Indian style leavened flatbread) is easy to make at home from scratch! Can be enjoyed for breakfast or dinner or can be enjoyed along with rice as a side for lunch or dinner as well.
2tablespoonsoil more as needed for greasing the tawa and cooking the naan
Add the yeast to the warm water, add sugar and also 1 tablespoon of all purpose flour, stir this mixture well and keep covered for about 15 minutes.
After 15 minutes, stir the yeast mixture again and add the warm milk, stir well.
Add the remaining flour and enough salt to the yeast and milk mixture, stir well to combine. Using your hands, mix the mixture very well.
Add the yogurt and knead the mixture very well using your hands. Finally add the oil also and knead well to form the dough. If the dough is too sticky, you may add a little flour and knead again (one tablespoon flour at a time if adding extra flour).
Now that the dough is ready, you need to keep this to rest for at least 2 hours for best results. Keep the dough covered.
After 2 hours, knead the dough again and make balls out of the dough.
Heat a tawa or iron pan (or non stick pan), grease with oil or butter (or ghee).
In a clean, flattened surface, roll the first dough ball to make the naan. You can flatten the dough in elongated oval shape, or you can make round ones or triangle ones as you like.
Once the pan is hot, place the rooled, uncooked naan. Brush some more oil or butter (or gheand cook until the bottom side is cooked, which will take almost a minute.
Once the bottom side is cooked,gently flip and cook the other side too. Transfer the cooked naan immediately to a serving dish or plate (keep covered to keep it soft).
Similarly make balls out of the remaining dough and make all the naans. Serve hot with any curry, raita, yogurt, pickles etc.
to prevent the dough from drying out while you make the naan, keep the dough covered with a damp paper towel.