"Lickety split you can have naan on the table in no time. This naan includes nigella seeds (or cumin seeds) and garlic, but you can omit, if you want it plain. Source: Masala & Meatballs cookbook."

Original is 8-10 servings

Metric US

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Step by Step Method

Step 1

In a small bowl, combine the yogurt, baking powder and 1/3 cup of the warm water and set aside for a minute or two.

Step 2

In a large mixing bowl, combine the flours, baking soda and salt. Add the yogurt mixture and the remaining water. Knead to make a semi soft dough. If you need more water, add a little at a time. It should not be very sticky or very hard. Once everything comes together to form a smooth dough, place it in an oiled bowl, cover with a damp towel and let rest for at least 10 minutes.

Step 3

Knead it for a couple of minutes and let rest for another 2 minutes.

Step 4

Place a nonstick or cast-iron pan (preferred) over medium-high heat and get it really hot. Take a piece of dough the size of a tennis ball and roll it out on a lightly floured countertop to approximately 10 inches. Sprinkle with a few nigella (or cumin) seeds and garlic and roll again to allow the seeds to get stuck to the dough and doesn't fall off while cooking.

Step 5

Put the naan on the hot griddle and let it cook for 30 - 40 seconds. When you see a few bubbles on top, turn the naan over and cook the other side, 2 - 3 minutes total. Smear some butter on both sides and serve hot or wrap in a cloth and keep warm until ready to serve. Sprinkle with parsley or cilantro, if desired.