Naan -- How to Make it at Home

Ingredients:

warm milk for kneading (warm milk works better than water)
3 cups maida (self-raising flour)
1 tbsp oil
2 tbsp butter
1/2 cup fresh dahi (curd)
1/2 tsp baking soda
salt to taste

Making the Naan:

First, sieve all the dry ingredients together into a large rimmed plate or a large bowl (one that gives you room to knead). Make a hollow or a space at the center -- like a well.

Slowly add the dahi (curd), butter, and the oil at the center of your well.

Now we begin to mix the wet and dry ingredients. Slowly rotate your hand inside the well so the wet ingredients get mixed with the dry ingredients. After a while you will notice the texture is like course crumbs,

Now start adding your warm milk a little at a time, knead until a soft pliable dough is formed.

Cover with wet muslin cloth then cover again with a plate. Keep this aside for 5 - 6 hours (we need the dough to rise).

Knead the dough again, but this time lightly.

Break off piece of this dough, about the size of a large onion and shape it into a thick triangle, use some dry flour as dusting if the dough is too sticky

Moisten one hand with a little water, use your moist hand to get one side of the shaped dough wet. Invert naan (moist side down) and stick to the tawa or griddle. Invert your tawa so that the dough is facing down and hold it atop the gas flame. (the dough should be wet enough to stick to the tawa and not fall off)

Do not put it too close to the flame that it burns. Hold the inverted tawa a few inches above the gas flame. Wait until the naan begins to have some bubbly shapes that turn golden brown.

You can check if it is properly cooked by sticking a toothpick in. If the toothpick comes out clean, your naan is ready to serve. If not, place it again over the flame.

Serve hot with a blob of butter on it.

On August 2, 2011, a wonderful Squid-Angel, NAIZA, blessed this lens... Thank you so much NAIZA.