It is a flattened or leavened bread and is eaten along with a curry or gravy.
This dish though easy is a little tricky as the soft and puffy nature of the naan is what matters differentiating it from a regular chappati or paratha.
After desperate searches and numerous trials and errors, i was able to arrive at a 'close to perfect naan' and i'm very excited to share the recipe:
All purpose flour/Bread flour/Maida -4 Cups
Active dry yeast-1 pkt (14 oz)
Baking Soda-1 Tsp
Yogurt/thick curds-2 Tbsps
Eggs-1 (optnl) i used 3 tbsps of flax seed with 1 tbsp water to substitute 1 egg
Lukewarm water-1 Cup
Butter-half or 1/4 cup (i'm a butter lover!! )
Garlic-3-4 minced or chopped finely
Garlic powder or garlic salt-1/2 Tsp
Cilantro- a handful (chopped finely)
1.In a large bowl, sieve the all purpose flour (reserving 1/4 cup for dusting), yeast, sugar and salt and add the curds and the egg or flax seed mixture (if using) to form a mixture in crumbles.
2.Now add the water slowly and greasing your hands, knead the mixture using elbow grease to form a soft elastic dough.
3.Place the dough in a greased bowl and cover it with a moist cloth or damp paper towel and leave it in a warm, draft free place for it to rise.
4.For brushing the naan, melt the butter and add the minced garlic, garlic salt and chopped cilantro.
5.The dough should double in size and this takes approximately about 2 hrs depending on the climate of the place you live. ( i usually warm the oven for half a minute, switch off and place the dough so that it rises soon, but beware not to overheat it!)
6.After the dough has risen, dusting your hands with flour and applying flour on the sides of the bowl, slowly remove the dough which will be very sticky now.
7.Place it on a dusted surface or board and punch it down to remove all the air and knead it for a few minutes.
8.Meanwhile, preheat the oven to 400 deg F. (individual oven heat may vary)
9.Divide the dough into eight soft balls.
10.Roll them into thick round pieces or if it is too sticky, just wet your hands and pull them to form a triangular or tear shape and brush the top with the garlic butter oil.
11.Line a baking tray or pizza stone with aluminium foil and place the naan on it and bake it for 3-4 minutes until the top of the naan turns golden brown.
12.The naan should be soft, so check in between to prevent the naan becoming hard or getting charred.
13.Once done,take it out and brush it with some more butter and serve hot along with any curry or gravy of your choice.
14.I had made Kadai Tofu and Kathirikkai Rasavaangi and it went very well with the naan!!