Making naan at home can be fun and easy. The whole idea of making naan at home might sound very tedious, but once you know how to make it, then it would be a simple process.
When we order naan in our take away meals, the naan’s usually in couple of hours turn chewy to consume, as compared to these home made naan’s which stay soft for a very long time.
We need to knead the dough as we normally knead for roti’s, but in this we will be using yogurt along with water to get the softness.
Ingredients for Naan:
- 2 cups plain Flour
- 1/2 cup Yogurt
- Water as required
- Salt to taste
- 1 tbsp Oil
Ingredients for Garnish:
- Fresh coriander, chopped
- Garlic, minced or finely chopped
- Black sesame seeds
- In a mixing bowl take flour, yogurt, salt and mix it well.
- Then slowly add luke warm water as required to knead a soft dough.
- Add oil and knead it further, then cover the dough with a damp cloth and leave it in a warm space for over an hour.
- The dough need to rise a little then again we knead the dough.
- Keep a heavy bottom tava ( flat top) on medium flame.
- Divide the kneaded dough into small lemon size balls and roll them in desired size and shape using dry flour ( round, triangle, oval, etc.) (Picture reference above).
- Now if you want to make plain naan then skip this step or else for butter naan apply a little butter on the top, for garlic naan mix the minced or finely chopped garlic in the butter and apply that on the top or like me if you like the lot, then apply garlic butter, coriander and sesame seeds and pat them gently in.
- Carefully lift the naan and apply water on the side which doesn’t have the toppings and put it on the tava (water side on the tava), press the naan gently so it sticks to the tava.
- Now here we have two ways of cooking the naan, if your naan sticks to the tava well, then turn the flame high and flip your tava over, so that one side of naan is directly on the flame and other stuck to the tava, then cook it for 30 seconds moving the tava carefully around so all sides of naan is cooked. Then gently put the tava back on the stove and using a tong pick the naan off the tava and cook the other side (the one without topping) directly on the flame, like we make roti’s making sure to keep moving it so all sides are evenly cooked.
- Or the other method is to cook the naan like we usually make roti’s on the tava, when the side already down is cooked half way, flip the naan. Once the other side is also cooked half way, put the naan directly on flame and using a tong cook it both sides.
- Apply butter again and make sure you cover your naan in a cloth or aluminium foil so it remains soft.
- All done and ready to eat.
Cooking is my Passion