Soft Maida Naan Recipe At Home No Tandoor No Oven No Yeast Naan Dhaba Style Best Ever Tawa Nan

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Here is a simple recipe to make naan at home ¹:

Ingredients:

2 cups allpurpose flour, plus more for rolling
1 tablespoon sugar
1 teaspoon instant dry yeast/rapidrise yeast
1 teaspoon salt
Heaping ½ teaspoon anise seeds (optional)
3 tablespoons plain yogurt
2 tablespoons extra virgin olive oil
¾ cup warm water (about 100°F)
2 tablespoons melted salted butter, for brushing on finished naans
1 tablespoon chopped fresh Italian parsley (optional), for serving

Instructions:

Step 1: Combine the dry ingredients
Whisk together the flour, sugar, yeast, salt, and anise seeds (if using) in a large bowl.

Step 2: Combine the wet ingredients
Whisk together the yogurt, olive oil, and ¾ cup warm water (about 100°F) in a medium bowl.

Step 3: Mix the dough
Add the yogurt mixture to the dry ingredients and mix with a fork.
Dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with).

Step 4: Let the dough rise
Lightly oil or spray a clean bowl with nonstick cooking spray.
Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel.
Let sit in a warm place for 1 to 1½ hours, or until about doubled in size.

Step 5: Shape the dough
Fill a small bowl with about ½ cup flour.
Dust a work surface with some of the flour and dump the dough on top.
Sprinkle some of the flour on top of the dough and on your hands.
Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick.
Roll each portion of dough in the bowl of flour to keep them from sticking.

Step 6: Cook the naan
Warm a large cast iron or heavy nonstick pan over mediumhigh heat until very hot.
Using a rolling pin, roll one of the dough balls into an oval shape about ⅛inch thick.
Pick up the dough and flipflop it back and forth between your hands to release any excess flour.
Gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes.
Flip the naan and cook about 12 minutes more until the the bottom is lightly browned and blistered in spots.
Remove the naan from the skillet and brush with melted butter.
Place the naan in a tea towellined dish to keep warm.
Repeat with the remaining naans, adjusting the heat lower if necessary as you go.

Step 7: Serve
Sprinkle with parsley, if using, and serve warm.
To keep the cooked naan warm, place them in a 200°F oven.
Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.