Naan

                                                          Naan

         Naan was a long-time contender in my to-do list.  Recently I tried out making naan, which was an instant success. Earlier, when I used to make naan, I added curd to the dough, which gave a sour taste to the naan and became rubber-like on cooling. So I replaced curd with yeast in this recipe.
 
Cuisine: North Indian
Preparation Time: 5 minutes
Resting Time: 3 hours
Cooking Time: 5 minutes per Naan

Ingredients:
All Purpose Flour or Maida:  2 cups
Salt to taste
Sugar: 1/2 teaspoon
Dried Active Yeast: 1/4 teaspoon
Water as needed

Method:
1. Take maida in a bowl, add sugar, salt and mix well.
2. Put the yeast crystals in a tumbler, add half cup warm water and leave it for 3 to 5 minutes. The yeast completely dissolves, now stir well the liquid and add this to the flour.
3. Add some more water to the flour and knead well to a soft dough.
4. Cover the dough with a damp cloth and keep it aside. Let it rest for 2 to 3 hours.
5. The yeast would have fermented and the dough will have raised (ie, it will be more in volume). 
6. Now knead the dough and make into roundels.
7. Roll the roundels flat into large discs (about a hand span) of even thickness.
8. Place a tawa on the stove over medium flame.
9. When it is hot, put the prepared naan and cook it over high flame, flipping it occasionally till golden brown spots form. 
10. Smear oil on both sides of naan and take it out of the tawa.
11. Similarly make all the naans and serve it hot with subzi of your choice.

Note:
1. Adding yeast gives a soft texture to the naan.