Make The Dough

• Add all-purpose flour, baking soda, baking powder, salt, sugar, cooking oil, and yogurt in a large bowl or a parat.
• Mix well using your fingers.
• Add milk little by little and bring together to make a soft dough.
You can use your stand mixer fitted with a dough hook to knead the dough.
• Knead the dough for 2 minutes.
• Oil a large bowl, then transfer the naan dough to it.
• Cover with a damp kitchen towel (or plastic wrap) and keep it in a warm place for 5-6 hours.

Knead The Dough And Make Balls

• Knead the dough for 2 minutes.
• Divide the dough into 12 equal parts and roll each part to make a smooth ball.

Roll The Naan

• Take one ball and dust it with dry flour.
Keep the remaining dough covered with the kitchen towel otherwise it will dry out.
• Sprinkle a large pinch of kalaungi seeds on the platform. Keep the ball over the kalaungi seeds. Roll it with a rolling pin to make a thin circle or oval (¼ inch thick).

Cook The Naan

ON AN INVERTED TAWA OVER THE STOVETOP

• Heat a tawa (griddle) over high heat.
• Apply water to the plain side of the naan and transfer it to the hot tawa, water side down. It will stick to the griddle because of the water applied.
• Now turn the tawa upside down over the flame.
• Cook till brown spots appear on the surface. Keep moving the tawa back and forth so that the naan cooks evenly.
• Flip the tawa and cook for 20-30 seconds.
• Brush generously with ghee or butter and serve hot.

IN A PAN OVER THE STOVETOP

• Heat a heavy skillet or a frying pan over high heat until it becomes extremely hot.
• Transfer the rolled naan with the topping side up onto the hot skillet. Let it cook for about 1-2 minutes; you should see it begin to inflate and develop a slight char on the undersurface.
• Flip the bread over and continue cooking for another 1-2 minutes on the other side. Brush generously with ghee or butter and serve hot.

IN AN OVEN

• Preheat the oven to the highest temperature setting possible.
• Place the rolled naan directly on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.