Want to make a restaurant like Plain Naan Bread at home? Then look no further. This No Yeast recipe makes the best one ever. Make them on a stovetop on a tawa or use an oven, they will turn up equally delicious.

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Ingredients
▢4 cups all-purpose flour (maida)
▢½ teaspoon baking soda
▢1 teaspoon baking powder
▢½ teaspoon salt
▢1 tablespoon sugar
▢1 tablespoon cooking oil
▢¼ cup plain yogurt (dahi, curd) (room temperature)
▢milk ( approx 1 and ¼ cups, room temperature, to knead the dough)
▢1 tablespoons kalonji (onion seeds)
▢melted salted butter ( to slather on ready naan)

Instructions
Make The Dough
Add all-purpose flour, baking soda, baking powder, salt, sugar, cooking oil, and yogurt in a large bowl or a parat.
Mix well using your fingers.
Add milk little by little and knead to make a soft dough.
Oil a large bowl and transfer the dough to the bowl.
Cover with a damp kitchen towel and keep it in a warm place for 5-6 hours.
Roll The Naan
Divide the dough into 12 equal parts and roll each part to make a smooth ball.
Note – Keep the remaining dough covered with the kitchen towel otherwise it will dry out.
Take one ball and dust it with dry flour.
Sprinkle a large pinch of kalaungi seeds on the platform. Keep the dough ball over the kalaungi seeds and roll to make a thin circle or oval using a rolling pin.

Cook The Naan
ON AN INVERTED TAWA OVER THE STOVETOP
Heat a tawa (griddle) over high heat.
Apply water on the plain side of the naan and transfer the naan to the hot tawa, water side down. It will stick to the griddle because of the water applied.
Now turn the tawa upside down over the flame.
Cook till brown spots appear on the surface. Keep moving the tawa back and forth so that the naan cooks evenly.
Flip the tawa and cook the naan for 20-30 seconds.
Brush generously with ghee or butter and serve hot.
IN A PAN OVER THE STOVETOP
Heat a heavy skillet or a frying pan over high heat until it becomes extremely hot. You don’t need to use any oil or butter for this step.
Transfer the rolled naan with the topping side up onto the hot skillet. Let it cook for about 1-2 minutes; you should see it begin to inflate and develop a slight char on the undersurface.
Flip the bread over and continue cooking for another 1-2 minutes on the other side. Brush generously with ghee or butter and serve hot.
IN AN OVEN
Preheat the oven to the highest temperature setting possible.
Place the rolled naan directly on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.

Notes
To make it healthier, you can replace half of the all-purpose flour with whole wheat flour. The texture of the bread will be slightly different in this case.

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