1000 g (1 K.G.) All purpose flour
1/2 Tablespoon Baking powder
1/8 teaspoon Salt (or to taste)
125 ml Oil (If required, you can increase it. The more the oil the softer the naan)
25 g Fresh Yeast (or Powder)
1/4 Tablespoon Sugar
1/4 cup (70 ml) Milk
2 Tablespoon Yogurt
2 Tablespoon Powder Milk (Optional)
1 beaten Egg (Optional)Sesame Seeds (optional, but highly recommended)
1. If you are using fresh yeast, take 1/3 cup lukewarm water (37 degrees) and mix salt and sugar in it and crumble and dissolve yeast in it. Leave it for 5-10 minutes.
2. Take the yeast liquid (If you are using yeast powder, then mix the yeast powder and sugar in 1/3 cup warm water very well) and put it in the flour along with oil, salt and yogurt.
3. In the milk mix some water to make it 1 cup. Now knead the dough with watered milk. Use the watered milk according to need to make a firm dough.
4. Cover the dough with dump cloth and place it in a warm place for one hour.
1. Pre-heat the oven to 250/260 C for about 10 minutes.
2. Divide the dough into 6-t pieces. Flat each piece and give the round shape. The flatten dough should be around 1 cm thick at-least.
3. Make design on it with tip of fingers or use fork to make some holes. Make it wet with wet hand and sprinkle sesame seeds. Press sesame seeds lightly to make them firm.
3. Put it on the heated oven tray and bake it till it becomes golden brown.
1. Remove the tray from oven and sprinkle some water with hand. Remove the naan from the tray and put it upside down on cooling rack, so extra water is drained.
2. Spread some butter (thin layer) on the naan, wrap it in a cloth and then put in a plastic bag to preserve.
For this recipe, I owe a special thanks to my friend Mr. Iman Khan and his family.