I have posted the recipe for naan on this space before. It uses baking powder and soda and turned out very good. But then I attempted naan that uses yeast as the leavening agent and I have never looked back.
I have used this recipe several times, sometimes I apply some garlic butter on it, and sometimes I sprinkle some nigella seeds all over. Coriander and mint leaves are great toppings as well and so is a generous smear of good old Amul butter.
However you want to have it, there is no denying that naan is one delicious bread. Soft, light and with some brown bits here and there, naan makes a great accompaniment to North Indian curries and gravies.
You will need:
500 grams plain flour plus extra for dusting
3/4 cups lukewarm water
3/4 cup curd
3 teaspoons active dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon oil
Whisk yeast and sugar with water and stand in a warm place for 10 to 15 minutes till the mixture is frothy.
In a large bowl, mix together (or sift together) plain flour and salt. Make a well and pour in frothy water, curd and oil. Mix in the flour. Knead for five minutes till the dough is smooth and soft.
Place the dough in an oiled bowl. Cover in a moist cloth and proof in a warm place for 3 hours.
Dust your work surface with flour. Knead the dough for a couple of minutes. Divide the dough into small portions about the size of a large lemon. Roll out each portion into a tear drop shape of about half a cm thickness.
Heat a skillet or cast iron pan over high flame. Brush some water onto one side of the rolled out dough and stick carefully onto the hot pan. Turn the pan over to expose the other side of the dough to direct flame. Move the pan slowly over the flame till the naan is fully cooked and blisters appear here and there.
Remove from the pan and brush on butter.