Ingredients

2 ½ cups plain flour

½ yogurt

2 tsp instant yeast

1 tbsp oil

1 tsp salt

½ cup water

Directions

In a bowl, add the flour, yeast and salt. Mix well.

Add the yogurt and slowly add the water to fully incorporate.

Finally, add the oil.

The texture should be soft and pliable, and it should not stick to your hand.

Cover and let it rest for an hour.

After an hour, put it on your floured work surface.

Kneed it a few times.

Shape it into a log and cut it into 6 – 8 pieces.

Take one piece, shape it into a ball and flatten it with your hands.

Roll it into a tea drop shape.

Let it rest for 10 – 15 minutes.

Cook it on the hot tawa. When the bubbles appear on top, flip and cook on the other side.

Alternatively, if using an oven, set the temperature at the highest and cook for 2 ½ minutes on each side.

When making quite a few naans, wrap them in a kitchen towel for them to stay hot.

Serve hot.

Notes

1. If you cook the naan’s in the oven, place them onto the bottom rack.
2. While making the dough, if additional water is required, add 1 tbsp at a time to get the perfect texture, but do not exceed ¾ cup of water.
3. These can also be made into a round shape and cooking time will stay the same.
4. To make butter naan, rub ½ tsp butter on the hot naan.
5. To coat with sesame seeds, rub ½ tsp butter on the hot naan and sprinkle with sesame seeds.