2 cups all purpose flour(maida)
1/2 teaspoon salt
1 teaspoon yogurt (dahi)
1/4 teaspoon yeast
1 cup water or as per need
Preparation: To the all purpose flour add the salt and mix. Next, add the yogurt and yeast and mix.
Add water as needed and form a smooth and pliable dough. Cover the dough and keep it in a warm place for 4 to 8 hours to ferment. I usually make the dough in the evening and keep it overnight for fermenting.
After 4 to 8 hours and after the dough has nicely fermented. Move it to a work surface with some flour spread over it. Knead it lightly and divide it into 6 parts. Roll each part into a round or oval shape.
To cook it on a gas burner, place the rolled naan on a griddle(tawa) and let it warm up until bubbles start showing. Turn it over and let it cook on the other side, when more bubbles appear remove it from the griddle and place it on the gas flame to puff up. After it puffs up turn it over and let it cook on the other side. Remove it from the flame and it is ready.
To bake it in the oven, preheat the oven on high-broil. Place the rolled naan on a broiler tray lined with aluminum foil and place the tray on the third rack close to the heating coil giving the naan enough room to puff up. Let it cook for a minute or so until it puffs up. When the naan puffs up turn it over and let it cook on the other side. Let it cook for 30 seconds or so and remove, and it is ready. Makes 6 naan.