Start by activating the yeast if you are not using the Instant Variety. For this step, mix together the water, yeast and sugar. Stir and let it sit for 15 mins in a warm place for the yeast to bloom. (Since I used Instant Yeast I did not wait 15 mins for blooming the yeast rather continued with the next step)
On a clean countertop, measure out the flour, milk powder and salt. Give it a mix. And create a well in the centre.
Add the yoghurt and bloomed yeast mixture. Mix everything together.
Adding milk little at a time, combine everything to bring it into a dough. This would be a sticky dough, do not be tempted to add any extra flour.
Keep on kneading and in 5 mins you will observe that the dough is starting to leave your hands and is coming together little by little. After about 8 mins of kneading the dough add in the oil and continue kneading.
Once you add the oil you will observe that the dough has become soft and is now easy to knead it further. (Check my tips section to see why to add oil at a later stage or how to knead the dough the right way)
Knead the dough for a total of 15-20 mins to get it into a smooth and elastic stage. (Check my tips section to see how do you know the dough is ready).
If you want to use a stand mixer. Then sure you can. Simply dump everything in the stand mixer and knead for 8 mins. Add the oil. And knead for a further 4 mins.
Allow the dough for first proofing. Lightly oil the bowl place the dough, cover it with a tea towel and let it proof for 2 hours. Or you can use an instant pot. Oil the instant pot bowl, place the dough. Close the lid, select the yoghurt button, vent to sealing and set the timer to 1 hour.
While the dough is proofing, prepare the cushion - lay down a tea towel on your counter-top and place two neatly folded tea towels in the centre. Bring the edges together and tie the knots in the centre.
Also, you can prepare the garlic butter at this stage. Mix together everything mentioned in the ingredient labelled under garlic butter and keep ready. Also, keep some melted butter ready for butter naan.
After the proofing time, divide the dough evenly into 8 portions. Shape it into a ball, cover with a tea towel and let it rest for 10 mins
Starting with the ball that you shaped first, roll it into an oval shape. Sprinkle some nigella seeds and press it down with the rolling pin. Place it on the prepared cushion with the nigella seeds facing the cushion.
Dab the other side with water.
Take it to the hot skillet and place the naan on top of it with the help of cushion. The water acts as an adhesive and helps the naan to stick to the skillet.
Cook it for 1-2 mins and then lift the skillet, turn it upside down and place it directly on top of the heat source. (Refer video for a clear picture). Cook until you see the brown blisters evenly distributed.
If you find this method risky, you can use a spatula and cook it on both sides like a regular tortilla or chapati. In this case, you won't get that bubbly blisters as it would be pressed down but it would taste equally good. This is how you prepare plain naan.
How to make Butter Naan
Once you roll the naan to an oval shape, brush it with some plain melted butter, sprinkle some nigella seeds and coriander leaves and press it down with a rolling pin. Follow the cooking instructions as mentioned above.
And when the naan is cooked on both the sides, take it off the heat and immediately brush some more melted butter on top.
How to make Garlic Naan
Once you roll the naan to an oval shape, brush it with some prepared garlic butter and nigella seeds and follow the cooking instructions. Once cooked take it off the heat and apply some melted butter on top if you desire. That would be Butter Garlic Naan.
If you like to see a video recipe check out my detailed step by step video post on youtube by clicking here.
For a better understanding or my detailed tips on how to knead the dough, how to roll and how to cook the naan tandoor style along with the alternative method do check out the paragraph above or my detailed Youtube video by clicking here.
Make sure that the yoghurt is at room temperature and the water and milk are warm. Too hot would kill the yeast and too cold will not activate the yeast in the first place.
Using milk powder is totally optional. Since we are kneading the dough with milk you can totally skip the milk powder in the recipe but if you are kneading the dough with plain water then I would recommend you to use milk powder.
Activate the yeast first if you are not using the Instant variety of Yeast.
You may or may not require additional 2 to 3 tbsp of milk while kneading the dough depending upon the flour and the consistency of yoghurt.
Use an iron skillet or flat iron tawa to make this recipe, it won't work on a non stick pan. Well you can definitely make it on a non stick pan as well what I mean is you won't get that flavour and texture.
After making 3 naans in a stretch, sprinkle the tawa with some water and rub off the flour if any using a tea towel. As the left out flour would stick to the naan from the base and would burn evertually.
Word of Caution:
If you are planning to double the recipe or proof it for a longer period of time, please do not use the Instant Pot Lid. As the dough will rise and would stick to the pin from beneath and lock the lid and you would have a hard time opening the instant pot.Instead use the clear lid or simply cover the top with a tea towel.
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