Ingredients

• 2 cups all-purpose flour (maida)
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp plain yogurt
• 2 tbsp warm milk
• 1/2 cup warm water (adjust as needed)
• 1 tbsp oil
• 2-3 tbsp melted butter (for brushing)
• Optional: Nigella seeds or chopped garlic for topping

Instructions

1. Activate Yeast: In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Make Dough: In a large bowl, combine flour and salt. Add yogurt, oil, and the yeast mixture. Gradually add warm water and knead into a soft, smooth dough (about 5-7 minutes). Cover with a damp cloth and let it rest in a warm place for 1-2 hours until doubled in size.
3. Shape: Punch down the dough and divide into 6-8 equal balls. Roll each ball into an oval or teardrop shape (about 1/4 inch thick).
4. Cook: Heat a skillet or tawa over medium-high heat. Place the naan on the hot surface. Cook for 1-2 minutes until bubbles form, then flip and cook the other side for another minute until golden brown spots appear. (For a tandoor-like effect, you can also place it directly over a flame for a few seconds using tongs.)
5. Finish: Brush the hot naan with melted butter. Optionally, sprinkle nigella seeds or garlic on top.
6. Serve: Enjoy warm with your favorite curry or dip!