The most popular bread especially famous in North of India. I modified this recipe to fit well with my oven cooking option but have still offered option for cooking on gas stove.

8 Naans
2 cups of all-purpose flour
2 teaspoons baking powder
1/4 cup yogurt
1 teaspoon salt
1/4cup oil or melted ghee
Please check (Measurements)


Process: Mix all ingredients together and gradually add hot water, kneading into a soft dough. Cover with a wet cloth and keep aside for 30 minutes.
Preheat the oven on 350F.
Take equal portions of dough and roll out into 4″ diameter circle or triangle (thicker than chapati).
Preheat the oven on 350F.
Take equal portions of dough and roll out into 4″ inches diameter circle or oval (thicker than chapati).
Heat a non-stick pan and keep the heat on high. Add a little water on one side of the naan and place that wet side on the pan. As soon as you see bubbles put it aside on a tray (with the uncooked part on the top). Repeat same for the other naans (Keep them at 1-inch apart from each other).
{You can do all at once or one by one}
Place the tray on the top rack in the oven and broil the uncooked side of the naan only 30-60 seconds or until you see the naan getting pale brown patches and puffing up. Remove it immediately to avoid drying out and burning.

For cooking naan on gas stove, after you see the bubbles place the pan upside down directly on the element (flame) and cook till it puffs up and turns golden brown.

For cooking on electric stove, after you see bubbles flip it to the other side and cook it on medium heat till you pale brown patches. Remove it on a tray and repeat same with the remaining portions.

Serve it with  any sabji

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