Coming back to my post, there are many Naan recipes out on the web and I am going to add mine to that list. Original recipe was from Sanjeev Kapoor, adapted by yours truly.
3 Cups Maida
1 tsp self raising Yeast
1 tsp sugar
1 cup of milk
1 tbsp oil
1 Egg Optional
Salt to taste
Butter per taste.
In warm water ( not Hot) add yeast, sugar, salt , milk, oil and beaten egg. Adding egg makes the Naan super moist and rich. You can also add beaten curd/yogurt to give a slight tart taste. Let the liquid mixture sit for couple minutes. Stir. Sieve maida. Slowly, add the liquid mixture to the maida to make soft dough. If you run out of the liquid mixture, just add milk. The dough should be VERY soft and sticky. Sticky dough will get you softer bread. Let it sit for 1 hour. Break of piece, the size of a medium potato, stretch it using your palms and dry flour to form the triangle shape.
To roast there are two methods
Oven: Preheat the oven to the highest temp. Keep the baking rack closer to the heat source. Spray baking sheet with Pam and place the stretched out naan on the pan. It should take 7-10 minutes, depending on the oven temp, for one side to cook completely. Flip the naan and cook the other side for couple minutes.
My preferred method -Stove top: I used the jaali that you get to roast papad. Spray it with Pam and place the triangular Naan dough on the jaali. Place the jaali with the dough directly on the flame. Carefully, without burning, cook one side just like you make phulkas. Flip and cook the other side.
Variations: Garlic naan, stuffed naan, the possibilities are endless.