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  1. Sift together the dry ingredients for the naan into a large bowl, including the flour, sugar, salt, and baking soda.
  2. Dissolve the yeast into the warm milk and then add the yogurt.
  3. Mix the wet ingredients into the dry until it forms a dough.
  4. Knead the dough until it forms a smooth ball. Lightly rub oil over the dough to prevent a crust from forming on the top and then place the dough in a bowl covered with a clean cloth. Leave in a warm place to rise for about 4 hours. TIP: I would suggest inside of the microwave or oven (turned off).
  5. Divide the risen dough into 12 equal sized portions and roll them into balls.
  6. Flour your work surface lightly and flatten the balls into long ovals, using both hands to press and stretch it out. TIP: You can also use a floured rolling pin to help you.
  7. Preheat your broiler. At the same time, grease a griddle/skillet lightly with vegetable oil and heat it until its hot. Place one naan on the skillet and cook it only on one side until the bottom side is lightly spotted. Sprinkle on your choice of toppings or if you prefer leave it plain. Then transfer into the oven on a baking sheet under the preheated broiler.
  8. Bake the naan under the broiler until lightly golden. Remove from the oven and rub with butter so it melts on the hot naan. Serve alongside many recipes! TIP: Keep a bread basket and lint-free towels handy to cover and keep the naan warm while you finish cooking the rest.


Makes 12 naan


Naan is best fresh and hot from the oven. But you can store it in the refrigerator for a few days. Alternately, you can freeze baked naan for up to a month.