4 cups whole wheat flour
1/2 a cup plain yoghurt
1 tspn yeast
1/2 a tspn baking powder
2 tblspn Olive oil
Salt to taste
Chopped pudina/cilantro/onions & green chillies/garlic butter can be used for naan variations.
Method: Dissolve yeast in a small bowl filled with 1/2 cup lukewarm water. Add one tspn salt to the flour and run the food processsor. Add the yoghurt & yeast mixture followed by 1 tblspn olive oil. Process well till the dough is well mixed and is sticky, elastic and gooey. Make balls out of the dough. Press the balls between the palm of the hand, toast them on one side of the griddle. Set the oven to broil at 450 degrees. Once the naan is toasted nicely (shows golden brown specs at the bottom and tiny bubbles on top) slide it on the top shelf of the oven and let it bake for 2 minutes until it turns golden brown. Watch the naan carefully at this stage as it takes just a couple of minutes to bake on one side. It first puffs up and then turns golden brown. Remove from the oven and enjoy the naan with the curry of your choice.
Naan variations: Pudina Naan, Hara dhania Naan, garlic butter naan etc. After you press the naan on the griddle or tava, sprinkle the pudina/cilantro/onions & green chillies, press lightly and then grill under the broil for 2 – 3 minutes. The naan is ready to enjoy.