Usually Naan is made in Tandoori Ovens at hotels where the temperature of the oven would be close to 900 F. But when making at home we would have to make use of the tawa or the oven.
I have tried both the methods and have posted both below.
I personally like the one made on the tawa. I think its much softer and also easier to make.
After making naan at home, I guess you would never go to Indian Restaurants!
Makes 6 naans
Maida/All purpose flour - 2 Cups
Yeast - 1 tblsp
Salt - 1 tsp
Sugar - 1 tsp
Baking Soda - pinch
Oil - 2 tbl spn
Curd/Milk - 1/2 Cup
Luke warm water
How to make?
Take a dry mixing bowl and add all the dry ingredients together and mix well.
In a small bowl, take 1/2 cup luke warm water and add the yeast to make it active. Set aside for 10 minutes.
Mix the yeast water to the flour mixture and slowly add milk/curd and mix the flour until it becomes a soft dough.
The dough can be more soft and fluffier than the normal chappathi dough consistency.
Close the bowl and set aside for 3 to 4 hours to allow the yeast react. The dough would have doubled in size.
Divide the dough into 6 balls.
Roll the balls with a rolling pin into any shape.
Take the rolled dough in your hand and gently pull on all sides so the dough starts to expand.
The naan can be in any shape, usually it is in oval shape. Let the thickness be 1/4 inch.
Preheat the oven to 500 F or the highest temperature available and set to bake.
Place the naan dough on a baking sheet and place in the oven for 1 minute. Open the oven now and then to see if small brown spots have appeared on the naan, if they have then turn the naan and let it bake the same way on the other side.
I forgot to take pics when I made the Naan in the oven, but it looked pretty much the same.
Heat a skillet on high heat. When the skillet is hot reduce the heat level to low and place the naan on the tawa and heat for a minute. Then turn it over and cover the tawa with a lid for 30 seconds so it gets cooked well. Remove from the tawa when light brown spots appear on both side.
Brush the naan with butter on both sides.
Serve hot with any gravy.
Garlic Naan: Take a tsp of minced garlic and press the pieces to the surface of the naan dough before cooking on the tawa.
Again I forgot to take pics of the garlic naan, cos both of us were enjoying our hot and soft naan :)
Sending this to AWED Indian Cuisine hosted by Umm Check DK's page as well.
Also sending it to the event 'Serve it Grilled'.