- 1 tsp Baking Soda
- 4 Cups Refined Flour
- To taste Salt
- For garnishing Onion seeds
- 1 1/4 Cups Yogurt
- Oven Temp: 200 C – 400 F
- Mix together the flour, salt and baking soda. Knead into a soft, smooth dough using as much yoghurt as required.
- Cover with a damp cloth and leave to rise in a warm, draught-free place, till double in volume. If in a hurry, place the container in a larger container of hot water.
- The time taken for the dough to rise varies according to the weather – about 3 hours in summer and 7 hours in winter.
- Punch the dough and leave to rise again. This time it will take much less time.
- Break the dough into pieces of desirable size and smooth into rounds.
- Cover with a damp cloth and keep for at least 15 minutes.
- Roll the balls into flat ovals or rounds. You can also flatten them by slapping them between your palm – as experts do, stretching and pulling with your hands when required.
- Smear the surface with water and sprinkle with onion seeds.
- Grease a baking tray and bake the naans in a pre-heated oven for about 5 minutes.
- Better still is to grill them, if your grill has elements both above and below. If you have a tandoor, wet one side of the naan with water and stick it to the walls of the tandoor.
- You can also stick it to a hot griddle and turn the griddle upside down over the flame. The naan will fall off when cooked.
- Brush the hot naan with butter or ghee and serve.