First of all, let’s take a bowl. In the bowl we will take 2 full cups of whole wheat flour. To the flour we will add ½ tsp salt, 1 tsp sugar, 4 tbsp curd, baking soda 1/4 tsp. Now mix them well by hand or spoon. Add water as per your discretion so that the wheat will be properly kneaded. (Now a secret for you guys and girls, when you take flour whatever kind it is, the amount of water that is required to knead them properly is half the amount of total flour taken almost all the time.) Now knead our wheat mix properly until it becomes smooth to feel when you press your finger on it. After that add 1 tsp vegetable or cooking oil on the dough and knead the wheat again until the oil gets coated throughout. Cover the dough with lid or air tighten with foil and set it aside for 20 to 30 minutes so that the dough can absorb the water properly.

After 30 minutes knead the dough again. After that cut even small pieces of it and roll them to what ever shape that suits your eyes like round or ellipse. After it is rolled into shape for ¾ of its actual shape, add some Kasoori methi/ fenugreek leaves on it and roll it to its full size. The Kasoori methi/fenugreek leaves add a characteristic fragrance to the Naan but, if you don’t like it then you can simply make normal naan without that. Well, this step is where you people can get creative and add garlic on it and roll it for it to become garlic naan that you love to eat at the famous restaurant with chicken dishes.

For the third step we shall take an iron tawa/pan and pre-heat it at high temperature. The traditional way of making naan is to stick it inside a fire vatti/soil oven but here we have to stick it to the iron pan. We do that by adding a layer if water on the plain side of the naan and putting it on the heated tawa/pan. Before sticking the naan to the tawa lower the temperature to the low point so that the naan does not get burnt during the process. Do keep in mind that this process can only be done with CNG gas stove or traditional fire chula. You can not do this with Non stick cook pan or electric induction heater. After one side gets done, face the coated side of naan to the fire directly by rotating the pan as a whole. Be careful and check that the naan is properly stuck to the pan/ tawa before rotating it. After it gets done, enjoy it with masala dishes like classic masala chicken or butter chicken that truly goes hand in hand with naan. Have a tasty day.

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