Tawa Naan (Soft Yogurt Naan Cooked on a Griddle)

Ingredients

• 500 g plain flour (maida), plus extra for dusting
• 2 tsp instant dry yeast
• 1 tbsp sugar
• 1 tsp salt
• ½ tsp baking powder
• 120 g plain yogurt, at room temperature
• 180 ml warm milk (about 35–40°C), plus a splash more if needed
• 3 tbsp oil, plus a little extra for coating the dough
• 1 tbsp kalonji (nigella seeds)
• 2 tbsp white sesame seeds
• 3 tbsp butter or ghee, melted, for brushing
• 2 tbsp fresh coriander, finely chopped (optional)
• 2 tbsp water, for brushing the dough

Instructions

1. In a large bowl, mix the flour, yeast, sugar, salt and baking powder. Make a well in the centre.
2. Add the yogurt, oil and most of the warm milk. Mix with your hand until a shaggy dough forms, adding the rest of the milk a little at a time if there are dry patches.
3. Knead on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, soft and slightly tacky but no longer sticks to your hands.
4. Shape into a ball, coat lightly with oil and return to the bowl. Cover with a damp cloth and leave in a warm place for about 1 hour, until doubled in size and puffy.
5. Punch the dough down gently and divide into 6 equal balls. Cover with the cloth and rest for 10 minutes so they roll out easily.
6. Heat the tawa over medium-high heat for 2 to 3 minutes until very hot. Meanwhile, roll one ball into a teardrop or oval about 5 mm thick and 20 cm long.
7. Brush the top of the naan lightly with water, then press on a pinch of kalonji, sesame seeds and coriander. Roll lightly once to set them.
8. Lay the naan seed-side up on the hot tawa and cover with the lid. Cook for about 1 minute, until bubbles form on the surface and the underside has pale brown spots.
9. Using tongs, flip the naan so the seed side faces the heat. Cook for 30 to 40 seconds, moving it slightly, until blistered with golden-brown patches. Alternatively, finish it under a hot grill for 30 seconds.
10. Brush with melted butter straight away and wrap in a clean cloth to keep soft. Repeat with the remaining dough, rolling the next naan while the previous one cooks, about 2 minutes per naan.

Tips

• The tawa must be properly hot before the first naan goes on, or it will turn dry and pale instead of puffing.
• Keep the dough slightly tacky. A dough that is too stiff gives dense, cracker-like naan.
• Do not add too much flour while rolling; excess flour burns on the tawa and tastes bitter.
• If you have an oven, bake on a preheated tray or stone at 250°C for 4 to 5 minutes for a similar result.