- Maida / All purpose flour - 4 cups
- Baking soda - 1/2 tsp
- Baking powder - 1 tsp
- Salt - 1/2 tsp
- Sugar - 1 tbsp
- Yogurt - 1/4 cup
- Milk to knead the dough
- Oil - 1 tbsp
- Kalonji seeds - 1 tsp
- Butter to spread on naan
- Mix maida, baking soda, baking powder, salt, sugar and yogurt in a bowl.
- Add milk and knead a soft dough.
- Oil a bowl and transfer the dough in the oiled bowl.
- Cover the bowl and keep in a warm place for 1 hour.
- Heat a griddle.
- Make small balls of the dough.
- Dust with maida and roll to make a 4-5 inch circle.
- Brush the circle with oil.
- Make the circle into a semicircle.
- Brush with oil again.
- Fold the semicircle into a triangle.
- Sprinkle little kalaungi seeds on the platform.
- Dust and roll the dough over the kalaungi seeds to make thin naan.
- Apply water on the top surface of the naan.
- Keep the naan on the griddle with kalaungi side up.
- The naan will stick to the griddle because of water applied.
- Now turn the griddle upside down over the flame.
- Cook till brown spots appear on the naan.
- Turn the griddle and cook the naan for 20-30 seconds.
- Remove using a tong.
- Apply butter if desired.
- Serve hot.
- You can make these naans and store in a hot box a few hours prior to eating.
- You can use a mix of all purpose flour and wheat flour to make your naan a little healthier. The texture will be little different though.
- You can skip applying oil in layers and just roll your directly. This will not give layers in between, but the taste will be same.
- You can roll the naan as thin as you want.