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 all-purpose flour, plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast/rapid-rise 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 medium-high heat until very hot.
- Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick.
- Pick up the dough and flip-flop 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 1-2 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 towel-lined 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.