Maida /All purpose flour - 2 cups
Yoghurt/Curd - 2 tbsp
Baking soda - a pinch
Salt to taste
Make a smooth dough with the above ingredients adding water as required. Allow the dough to ferment for 8 hours or so.
Shape them into round balls and roll them into an even shape. Do not roll them too thin.
Heat a tawa (flat pan). Place the rolled out naan on the pan. Turn the pan upside down so the naan is facing the direct
heat. When it starts to cook (Brown spots spread evenly across the naan), turn it upside down to the original position.
Instead of tawa, naan can also be baked in the oven. Preheat the oven at 350F, and place the naan on a flat tray for about
5 minutes or so. Turn around in between to the other side.
To make different varieties of naan - like Garlic Naan, Kheema Naan etc, just mix the appropriate filling with the dough
and roll when ready. For the Kheema naan, make sure you pre-cook the minced meat with little salt, a pinch of chilli powder
and turmeric before adding and rolling into flat rounds. For Butter Naan, add a tsp of butter while cooking the naan on a
tawa. If cooking in oven, remove naan from oven and gently rub some butter over the naan while it is hot. Can be served with
most of the curries and masalas.