Naan/ Butter Naan (Flat Indian Bread)

Fluffy oven-baked flat bread. While baking it in oven gives it a nice taste, I also tried making naan (don't know what can I call this version ;) ) with the same dough on tawa/griddle. Made it the exact same way as a phulka and puffed it on the flame and boy-o-boy, we all loved the soft fluffy kulcha kind of end result. So pick what suits you, while naan in oven has its own charm of crispy top and soft interior, the tawa version is nice and easy too!

This makes 5-6 naans

You need:

All Purpose flour/ Maida - 2 Cups

Active dry yeast - 1tsp

Salt – 1/2 tsp 

Sugar – 1 tsp

Baking soda – just a pinch

Oil – 2 Tbsp

Yogurt – 2.5 Tbsp

Lukewarm water - 3/4 Cup

Ghee/ Clarified butter – To brush on naan before serving

Method:

1. Dissolve active dry yeast and sugar in lukewarm water and let it sit for 7-8 minutes. Make sure the water is not hot, otherwise it will  kill the yeast. The best temperature is between 105 F to 115 F. To test if its a good temperature for yeast, put a drop of water on your wrist, if you feel its gentle warm, its perfect.
2. Add salt and baking soda to the flour and mix well.
3. Add the oil and yogurt mix, this will become crumbly dough.
4. Add the water/yeast mixture and make a soft dough. Don't worry if its too soft, as thats how it is supposed to be. Knead until the dough is smooth. 
5. Cover the dough with a moist cloth or a cling wrap and keep in a warm place for minimum of 1 hour. The dough should almost be double in volume.
6. Pre-heat the oven (for 15 min) to 500 degrees or more if you have the option (my oven's maximum temp is 500 :( )
7. Knead the dough again for a min or so. Divide the dough into 5-6  equal parts, depending on how big you want the naan to be.
8. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with rolling.
9. Place the rolled naan in a baking sheet/ tray (you can put 2 naans on a standard sheet at a time.
10. The Naan will take about 2 to 3 minutes each side to cook, depending upon your oven. It should be golden brown.
11. Take naan out of the oven and brush lightly with ghee.
12. Wait 2 to 3 minutes before baking the next batch of naan. It gives oven chance to get heated again to max.

* Pre-heat a pizza stone, if you have one, instead of using a baking tray. It makes better naans. But baking tray is also good enough.

** Press chopped garlic, mint leaves, sesame seeds, nigella seeds, on top of the rolled naan to make flavored naans.