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To make Naans soft, the dough needs to be soft. Just like chapatties, the slacker your dough, the better they rise and the softer they are. So, the consistency should be as slack as you can manage to roll. Indian chefs often do it by hand, just like making a Pizza. They don’t often use a rolling pin.
Be careful of the amount of yeast you add. Too much yeast will make the dough rise fast and well, but the flavour is not so great! Most people in India do not use yeast at all, they let yoghurt and natural yeast do the work. Makes 16 approximately
For the dough
3 cups or approximately 400 gm. plain, white flour or maida
1 cup or 125 gm. strong flour (bread flour). If you don’t have it, use all plain flour.
1/2 cup or 120 ml. ‘active’ natural yoghurt (dahi)
1/2 cup or 120 ml. milk, hand warm (not hot) - boil first and then cool
Just over 1/2 cup or 135 ml. hand warm water (not hot)
(Total liquid 375 ml. approximately. You will need around 350-360 ml. of liquid. Make extra, because different flours need slightly different amounts of water)
1 1/2 tsp. sugar
1 tsp. salt
2 level tsp. or one 7 gm sachet of instant dry yeast (roughly 1/2 tsp. per cup of flour). Use less yeast if you have more time for the dough to rise naturally. Make sure that the packet is fresh. Once it is opened, the leftover yeast will last for 3 month
2 1/2-3 tbs. ghee
For the nut mix
1 cup mix of chopped nuts like green (un-roasted and unsalted) pistachios, almonds, cashew nuts and some raisins, desiccated coconut
1 tsp. of ground fennel/anise seeds
For cooking
1/2 cup flour for dusting during rolling out
1 tbs. ghee (optional)
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