Ingredients

The following ingredients have 8 Servings
  • 2.75 cups Plain flour (you may add 2 to 3 tablespoons more if the dough is very very sticky. More flour for dusting)
  • 1.25 teaspoons instant dry yeast (I added less yeast as it is very warm here, you may add 1.5 teaspoons depending on weather.)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon oil (1)
  • 1.25 cups water (Plus more for applying on rolled dough.)
  • sesame seeds, nigella seeds (as required)
  • finely chopped cilantro leaves (as required)
  • Butter fro brushing (I have used dairy free)

Instruction

  • Combine plain flour, yeast, sugar and salt in a bowl.
  • Mix well and add oil. Mix again well.
  • Add water gradually and knead into soft and supple dough. The dough will be initially sticky, do not add too much more flour.
  • Let the dough rest until it doubles in volume. Takes from 60-90 minutes.
  • Once the dough has raised, punch it back gently and knead again for a minute.
  • Divide the dough into 8 big lemon sized balls.
  • place a ball on a slightly floured surface.
  • Roll into a oval of around 1/3 inch thickness. The dough will be similar to pizza dough, you can simply stretch the dough ball with hand from all sides and make an oval.
  • While you are rolling the dough, heat a cast iron pan for 3-4 minutes. Maintain high flame.
  • After rolling the dough apply water with a pastry brush generously on one side. Sprinkle your desired toppings. Press gently.
  • Now place the watered side down on the hot pan. Cook for 30-40 seconds.
  • Now to cook the other side, place a grill stand like this over flame.
  • Gently remove the naan from the and place on the grill stand, uncooked side facing flame. Cook until it puffs and chars, takes around 30-4o seconds.
  • Place the cooked naan on a plate and brush with butter. Serve naan bread warm. If you don’t have grill stand you can just cook the flatbread on the pan or tava itself.  Just cook from both sides unti it chars and puffs up a bit.