Ingredients: Butter Naan
- 1 Cup All Purpose Flour (Maida)
- 1 tsp Active Yeast
- 2 tbsp Yogurt
- 1 tsp Salt
- 1 tsp Sugar
- 1 Egg (Optional)
- 2 tbsp Oil
- Warm Water
In a cup take 1 tsp Yeast, to it add the sugar and salt to activate it. Mix the egg and the oil all together and keep it for about 5 minutes. Take the All Purpose Flour or Maida, the yogurt and add the yeast mixture to it. Knead the dough, it will a very soft dough. Now take some oil in your hands and put it over the dough, cover and keep this dough in a warm place for about 4 hours to let it rise.
When you are ready to make the Naans, take the dough and make small balls and roll them out using a rolling pin. Typically Naan is made in a Tandoor Oven which is very hot. As we do not have that kind of a oven at home, we need to use something which can retain heat. I use a Pizza Stone, but also heard some people using a baking sheet, though I have never tried using that. Preheat the oven to maximum of 500F for about 20 minutes keeping the Pizza Stone in the oven. Carefully, open the oven and place the naan on the hot stone.
Now it typically takes from 3 to 4 minutes depends on your oven. I have to keep for about 4 minutes according to my oven.
When you see the brown spots, take them out and brush them with previously melted butter.