@LeahHaydock I hope this one turns out well, you absolutely have to tell me when you try it!
  2. 2 cups all purpose flour
  3. ½ cup warm milk
  4. ½ cup yogurt
  5. ¼ teaspoon salt
  6. ¾ teaspoon baking powder
  7. ½ teaspoon baking soda
  8. ½ tablespoon sugar
  9. ½ tablespoon oil
  10. The cool thing about naan is that the dough remains the same (the above ingredients), and the flavoring is up to you! You can use herbs, garlic, butter, whatever you want!
  12. A bowl
  13. A heavy-bottomed skillet, pan, or pot, with lid
  14. A tortilla holder or something similar, with lid
  15. Tongs
  16. A kitchen brush, or something that'll make brushing ingredients easy
  17. A rolling pin
  19. Mix all the dry ingredients and the oil together and make a well of the flour.
  20. When it's ready, dust your working area with flour. Knead the dough for 3 minutes.
  21. This should eventually form a soft dough, soft enough for you to poke it without any pressure. Think memory foam pillows minus the pressure!
  22. Mix the milk and yogurt together and pour half the mixture into the well of flour, slowly combining it together.
  23. Place the ball of dough in a bowl after covering it with a damp cloth. If you're using paper towels, use multiple, and check occasionally to see if it needs to be wetted again. The dough should sit for at least 2 hours.
  24. Dust your working area again, and using the rolling pin, roll out the naan into a somewhat thick and elongated shape. I don't know why, but that's usually the shape for naan? I mean, go to town with it, but keep it somewhat thick!
  25. If the dough is sticking too much to your hands, rub some oil on your hands and punch into the dough.
  26. Divide the dough into smaller balls; 2 cups of flour, like this recipe, should get you at least 8 balls.
  27. Heat a heavy-bottomed skillet, pan, or pot.
  28. This is the part where you add your flavors. Sprinkle the flavor of your choice on one side of the naan (Minced garlic? Cumin? Cilantro? Oh, the possibilities!).
  29. Brush the other side of the naan with water. Yes, water.
  30. Place the naan onto the hot pan with the water side down. Close with a lid and let cook for ~30 seconds or until you see bubbles forming. Flip and cook the other side. But a note here: usually, the flavor side is cooked over direct flame, using tongs. If your stove lets you do that, you definitely should!
    I just don't like to because I have an electric coil stove and those aren't very conducive to providing that nice smoky flavor. Other options include a BBQ pit, although I've never personally tried it before. Cooking both sides on the pan isn't an issue; don't place the lid when cooking the second side.
  31. Your naan should be nicely charred/a combination of brown and white. Just like you see at restaurants!
  32. If you're like me and like to eat foods in their most authentic being, take a stick of butter and just rub it on both sides of the naan after you take it off the heat. You won't regret it!
  33. Use the tortilla holder or something similar (with lid) to keep the naans fresh and warm.
  34. ALSO - naans go really well with Palak Aloo (spinach and potatoes), and the recipe is here: Palak Aloo (Spinach and Potatoes) Recipe