Homemade Naan Bread | Easy Tawa Naan

In a bowl, add lukewarm water and sugar. Sprinkle yeast. Cover it and leave it undisturbed for 5 to 10 minutes. Let the yeast activate.

Add flour, salt, yogurt, and butter to this, and knead for about 10 minutes until you get a smooth and soft dough.

Transfer the dough to a greased bowl. Cover and let this rise in a warm place for about 1 hour or until doubled in size.

Divide the dough into eight equal portions. Take each portion of the dough and form a smooth ball using a kneading motion (it takes about 1 min for each ball). Rest the dough balls (cover to avoid drying) for about 5 mins.

In a small bowl, melt the butter or ghee. To this, add chopped cilantro or coriander leaves and green chilies. You need this to brush the naan as soon as it is ready.

Heat a cast iron skillet or tawa on medium-high heat.

Once the dough has rested for about 5 mins, sprinkle some flour on the working surface and, using a rolling pin, roll into 8-inch diameter flatbread.

Sprinkle some water on one side of the rolled flatbread, and then place the wet side down on the preheated tava or skillet.

Once a bubble starts forming on the naan's surface, flip the tava / skillet such that the top surface of the naan is about 1 inch from the flame and gets directly roasted over the flame for about 30 seconds to 1 minute or until it develops desired color. (This gives the restaurant style traditional texture)

Flip the tava back, remove the naan using a flat spatula, and transfer it to a plate. Immediately garnish with melted butter (or ghee) and herb mixture.

Repeat the process for the remaining dough balls.

If you do not want to flip the whole tawa or if you are using a nonstick pan, then you can simply flip the naan once you see the blisters on the bottom surface and cook on the other side.