I must admit in my many attempts at making naan, the results have been creatively different each time and I wished that someday I would chance upon a recipe that would give me consistent results and the best naan ever...I'm happy to say I found it! Once again, like the Pasted Chicken recipe, this one is from the pages of Vanitha, a popular Malayalam women's magazine. I have made this twice already, in my oven, and it's turned out soft and fabulous both times...so here goes the recipe:
- Refined flour (maida) 250 grams
- Castor sugar 2 teaspoons (or just powdered white sugar)
- Salt To taste
- Baking powder 1/2 teaspoon
- Milk 3/4th cup
- Oil 2 tablespoons
- Sieve all the dry ingredients once into a mixing bowl.
- Pour in the wet ingredients and knead for 10 minutes.
- Now grease a bowl with oil (or just grease the mixing bowl itself), place the kneaded dough in it and cover with a damp muslin cloth, and keep in a warm place for 1 hour. It should double in size by then.
- Now press it down with your fingers and divide into approximately 5 to 6 balls.
- Preheat your oven to 200 C.
- Grease a baking tray and place this on the upper rack while the oven is being preheated.
- While it is being preheated, roll out the dough balls into an oval shape, either just with your palms or with a rolling pin.
- Pierce all over with a fork.
- Garnish with garlic bits, sesame seeds, mint (pudina) chopped, coriander leaves (cilantro) chopped-any of your favorite toppings.
- When the oven temperature reaches 200 C, place the naans on the baking tray and grill (using only the grill option) for 5 minutes, or until it becomes brown.
- Serve with a dot (or two!) of butter on top.
If you have a combination microwave-convection-grill oven like me, with a turntable, just keep a wire stand in the oven and place the baking tray on top when preheating and grilling.
For the garnishing, I like using a different garnish on each naan, that way we get different toppings at the same time!
This dough keeps well for two days in the fridge.