Naan is a very popular flatbread from India. It’s very popularly called “Naan” not “Naan bread”. Naan is bread so it’s like saying coffee-coffee.

Ingredients:

• All-purpose flour (2 cups)
• Wheat flour (1 cup)
• Milk (1/4 cup)
• Water (1/2 cup)
• Yogurt (1/2 cup)
• Oil (1 tablespoon)
• Powdered Sugar (2 tablespoons)
• Baking powder (1 teaspoon)
• Baking Soda (1/4 teaspoon)
• Salt (to taste)

For garnish:

• Sesame seeds
• Chopped cilantro
• Melted butter

Directions:

Add water, milk, yogurt, oil, and powdered sugar in a large bowl and mix them well using a whisk.

Add the all-purpose flour, the wheat flour, and other dry ingredients, and using a spatula mix them until all the dry flour combines.

Transfer the dough onto a kitchen platform & knead the dough for 8-10 minutes or until it becomes smooth & less sticky.

Once the dough becomes smooth, form it into a tight round dough ball and place it in a greased bowl & drizzle some more oil over the surface of the dough to avoid it from getting dry. Cover the bowl with clingwrap or a wet cloth and let the dough rest for at least 2 hours.

Transfer the dough onto a kitchen platform and divide it into equal-sized round balls. Place the round balls onto a plate and drizzle some more oil over it cover with a damp cloth and leave it for 15-20 minutes.

To cook the naan, place a pan that is not non-stick. You can use an ungreased cast-iron pan. Heat the pan really well.

Coat the dough ball with dry flour & roll it out to a thick round disk using a rolling pin.

Drizzle some sesame seeds and cilantro over the surface and then roll it out further more. Then grab & pull one side of the naan to form it into an oval shape.

Lift the naan & apply water on the back side of the naan and make sure it’s well watered or else the naan will not stick to the pan properly.

Place the naan, water side down on the hot pan and press it down carefully using your fingers to stick it onto the pan. Cook it for 10 -20 seconds over a high flame or until bubbles start forming on the surface.

Lift the pan, flip & hold it over direct flame & cook until the naan becomes light brown & crisp from the top. Make sure you keep rotating the pan over the flame so that the naan cooks evenly.

Once cooked remove the naan from the pan & place it on a pan. Apply some melted butter over it.