Soft and delicious buttery naan bread made without any yeast or egg. These are the softest naan ever. Pair them with your favorite curry and enjoy the restaurant-style meal at home.
3cupall-purpose flour/maida+ 2 tablespoons more for dusting
1teaspoonsalt
1teaspoonbaking soda
1/2cupyogurt
1tablespoonoil
milk to knead the doughI have used about 1 1/2 cup
butter to smear
few coriander leaveschopped
1tablespoonnigella seeds/kalonji
Instructions
In a mixing bowl add flour, baking soda, and salt. Give it a mix.
Now add yogurt, oil and , mix well to combine.
Finally knead the dough using little milk at a time until a smooth dough is formed.
Apply some oil on the dough and cover it with a cling wrap and let it rest for at least 10 minutes.
After 10-15 minutes. Make equal sized round balls.
Roll one ball, dusted with dry flour, into a small circle. Apply some nigella seeds and coriander leaves on it and tool again.
Heat a tava or griddle.
Transfer this naan over preheated tava. Cook from this side for a minute and then flip it over.
Place this naan directly on flame with the help of tong and roast from both sides for 10 seconds with continuous flipping. (As I do not have a flame cooktop, I use cake cooling rack on my electric hob and roast the naan on it).
Repeat the same process with the rest of the dough balls and make naan bread. Keep them in a casserole box.
Apply butter over naans and serve with Amritsari Chole, Aloo, or Shahi Paneer.
Serve them hot.
Notes
These naans are instant ones and do not need too much resting time. When you have made the dough make the naan within 30 minutes of kneading it.
You may prepare these naans in the oven also. Set the temperature accordingly.
For roasting the naans you can also use a grill pan or even do so in the oven.
Store the naans in a casserole box or in clean a kitchen towel to keep them war,m.
The leftovers can be stored in the refrigerator or in the freezer too.