Instructions to make homemade naan recipe

Activating the Yeast

• Warm the milk for 20 secs in the microwave.
• Add the yeast along with sugar to the warm milk, cover with a lid, and keep it aside for 10 mins.
• The yeast mix should be frothy, else the yeast is not active.

Preparing the Dough

• In a wide bowl, sieve maida along with salt. Rub in the butter until it is incorporated well.
• Next add the Kalonji seeds along with the activated yeast mixture and mix well.
• Once done, add the curds and knead into a moderately firm dough.
• Keep it covered with a wet muslin cloth for 2 hrs or at least an hour.

Frying the Naans on stove top

• After the dough rests for at least an hour or more, check if the dough is risen well.
• The dough should've doubled its original size.
• Using your fist, punch the dough down and dust with flour.
• Divide into equal balls. Take one ball, keep the rest covered with a wet muslin cloth.
• On the rolling board, dust well and roll out the balls into oval shaped naans.
• Heat a kadai with oil and deep fry the rolled out Naans in hot oil.
• Gently press on the top for the naans to puff up. When one side is slightly gold in colour, turn to other side.
• Cook on both sides, when done, drain on a kitchen towel.