|Strong plain flour/Refined flour||1 1⁄2 Cup (24 tbs)|
|Dried yeast||2 Teaspoon|
|Lukewarm water||1⁄4 Pint (150 Milliliter)|
|Curd/Natural yoghurt||1⁄4 Pint (150 Milliliter)|
|Cooking oil||2 Tablespoon|
|Flour||1⁄2 Cup (8 tbs) (For Dusting)|
1. In a small sized bowl, combine yeast, sugar and lukewarm water. Mix well and keep at a warm place for around 10 minutes or till mixture turns frothy.
2. In a medium sized bowl, combine flour and salt and sieve.
3. Add ferment mixture and yoghurt to make soft dough. Knead well.
4. Grease a bowl with oil. Place kneaded dough and cling wrap. Keep aside to rise for around 45 minutes to 1 hour.
5. Once raised, divide dough into 3 even portions.
6. Shape each portion into a small oval.
7. Stretch oval by shifting it from right hand to left hand and shape into 7 inch x 4 inch oval.
8. Follow same procedure for remaining 2 portions and place on dusted working
9. On a flat griddle, melt butter or ghee.
10. Once really hot, place oval and cook for few minutes on each side, using ghee or butter. You may cover and cook for few extra seconds too, apart from normal cooking time.
11. Once pale golden brown in colour on both sides, remove and keep aside.
12. Follow same procedure for remaining ovals.
13. In a doily/ napkin lined bread basket, place these naans along with other Indian breads and serve as an accompaniment with dal, curry, subzi etc.