½cup(118ml)watermore or less will be needed depending on the quality of flour you use
2tablespoonsplain yogurt
1teaspoonkosher salt
2teaspoonyeastI used rapid rise yeast, so I added the yeast directly with dry ingredients
2teaspoongranulated sugar
2tablespoonsoil
1tablespoonnigella seeds
3tablespoons(42g)melted butter for brushing on the naanadd 2 tsp minced garlic to the butter if you want to make garlic naan
Instructions
In a bowl mix the dry ingredients- flour, salt, sugar, yeast and mix well.
Add the warm milk, yogurt, oil to a bowl and mix.
Add the wet ingredients to the dry ingredients add the water in small batches and knead the dough.
You can knead the dough using hands or using the dough hook in your stand or hand mixer.
Knead until the dough is smooth.
Place the dough in a greased bowl.
Cover it with a towel and keep it in a warm place for about 60 to 75 minutes.
The dough will double in size.
Now make equal size balls of the dough.
Let the dough balls rest further for 10 minutes.
Heat an iron skillet.
Take one dough ball and roll it into an oval shape. You can oil the dough to help make rolling easier.
Don’t roll it too thin or make it very thick.
Place the rolled dough in the hot iron skillet. Brush the dough with little bit of water and sprinkle some nigella seeds on top. This will help the seeds stick to the naan dough.
When you see bubbles starting to appear on the top, brush the naan with butter or garlic butter.
Use a tong and remove the naan from the skillet and cook the top side that’s brushed with butter in open flame of your gas stove.
Cook until the naan gets nice color. You don’t want to burn them. Some char here and there for some nice flavor is good.
Now remove the naan and brush again with butter.
Do this for the other dough balls.
Serve with a curry of your choice.
Notes
You can also add chopped green chilies, chopped cilantro to the melted butter to get chilly or coriander flavor to the naan.