Ingredients

• 1 cup all-purpose flour (plain flour, Maida)
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 cup yogurt (room temperature )
• 1 1/2 Tbsp canola or olive oil
• 1/4 cup look warm water use as needed

Garnishing

• 1 tbsp clear butter, ghee or olive oil
• 1 tbsp chopped cilantro
• 1 tbsp green chili finely chopped
• 1/4 tsp sea salt

Steps

1. To make the naan use a NON-non-stick skillet (tawa). You want the naan to stick, not non-stick.
2. For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
3. Mix the dry ingredients together, add 1 tablespoon of oil and yogurt and mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in a warm place.
4. Dough should be about 1-1/2 time, knead the dough again on a floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
5. Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
6. Heat the tawa on medium heat. To check if tawa is ready, sprinkle a few drops of water on tawa, water should sizzle.
7. Put the water side naan over tawa, once the naan starts bubbling and dough starts drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall off, this is the reason you cannot use the nonstick skillet.
8. Once naan is browned to your satisfaction, remove, and spread the butter mix over. Place on a plate and cover with a cloth to keep warm until serving. Naan is ready!