Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 to 9 naans
1 cup all purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 tablespoon oil
1 cup yogurt
water (as much required to form a smooth dough)
pinch of salt
sesame seeds and freshly chopped cilantro (to scatter on top while rolling the flat bread – optional)
ghee/clarified butter (to drizzle on top while making the naan – optional)
In a bowl, sift the flour and add baking soda plus salt. Give it a mix. Form a well in the center of the flour and pour oil along with yogurt. Start combing together and if it looks too dry, add a little water. As you knead to form the smooth dough, you might have to add more water. If it gets too sticky, add more flour. Once the dough is ready, cover it with a kitchen towel and let it rest for about 15 minutes.
Roll the dough into a log and cut 8 to 9 equal size discs. As you start rolling the disc, make sure to cover the rest or else they will loose their moisture.
Place a flat pan/griddle/tawa on medium heat. Also, keep a lid ready. The lid should fit the pan to cover the flat bread.
While rolling the disc, make sure not to press too hard. Dust a little bit of flour to make it easy. The shape doesn’t really matter. Once done, drizzle a pinch of sesame seeds and a pinch of freshly chopped cilantro. Press it with your hand so that it sticks. Now, turn it over and brush water on the other side.
Once your pan/griddle/tawa is hot enough, place the wet side of the flat bread on the pan and cover it with the lid immediately. Within the next few seconds, the bread will start puffing up. Give it about 30 to 40 seconds and then open the lid carefully. Drizzle ghee/clarified butter on top and turn the flat bread. Give it about 30 seconds on the other side as well. Once done, place it on a plate and cover it with aluminum foil.
Serve it hot.