having tried countless recipes over several years, i think the following one from m. jaffrey [a recipe she got from someone else] is pretty decent for a "made-at-home" kind. what's even better is that it's quickly cooked on the stovetop in a very hot pan, cast iron if possible. this particular recipe uses a combination of baking powder and baking soda instead of the traditional yeast. the dough will last at least 24 hours refrigerated with no significant deterioration in flavour or texture. i don't suggest letting it go beyond that as the baking powder just doesn't hold up for that long [this comes from experimentation]. another good thing about them is that they can be cooked and refrigerated until needed; a reheating in the oven well-covered in tin foil or a quick zap in the microwave brings them back to life. of course, freshly made is always best.
the dough, once formed will feel silky soft and is extremely supple. if you have prior bread making experience, you'll see it is a bit different in that it is a tacky dough. don't be tempted to add more than the called for amount of flour or you'll end up with a heavy end result.
naan bread नान نان
scant 5 c. all purpose flour
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp sugar
2 tbsp yogurt
1 c. milk
1 c. water
1 tbsp butter, melted
kalonji ["onion" (nigella)] seeds
extra melted butter
salt, if using unsalted butter
to shape the naan, take one of the pieces of dough out and place it on your work surface. do not flour the surface. the oil will prevent the dough from sticking.
melt some extra butter and set it aside with a brush.
sprinkle the elongated bread with both the sesame and nigella seeds (kalonji). i sprinkle salt on top, too but that is optional; i find it tastes better lightly salted. i also like to take my hand and press down on them to make sure everything sticks. i suggest doing this or the seeds will fall off when you transfer the naan.
if you want to see what the real deal looks like in terms of bubbles when made at the proper high temperature in a tandoor, look here.
you can brush melted butter on top either during the cooking or afterwards.