- Maida / All purpose flour - 500 grams plus extra for dusting
- Lukewarm water -3⁄4 cups
- Thick fresh Curd-3⁄4 cup
- Active dry yeast - 3 tsp
- Sugar - 3 tsp
- Salt -1.5 tsp
- Oil-1 tbsp
- Butter – as required to brush the Naan
Mix the yeast and sugar with warm water and stand in a warm place for 10 to 15 minutes till the mixture is frothy.
In a large bowl, mix together maida and salt. Make a well and pour in frothy water + curd + oil.
Mix in the flour. Knead for five minutes till the dough is smooth and soft.
Place the dough in an oiled bowl and cover in a moist cloth and leave in a warm place to raise (about 2 hours).
When you are ready to prepare the Naan Dust your work surface with flour and knead the dough for a couple of minutes.
Divide the dough into small portions about the size of a large lemon. Roll out each portion into a tear drop shape of about half a cm thickness , brush the top of the dough with water.
Heat a skillet or cast iron pan over high flame (Non stick pan will not work).
Stick the rolled out dough - water side down (touching the pan) carefully onto the hot pan and press lightly with your fingertips.
Turn the pan over to expose the other side of the dough to direct flame.If you dont brush enough water on to the dough the dough will not stick to the pan and will fall off. Same thing if you use a nonstick pan.
Move the pan slowly over the flame till the naan is fully cooked and blisters appear here and there.
Turn the pan over pan and brush butter on top.
Serve hot with curry , salad .