2 tsp baking powder (this gives the naan bread air and fluffiness)
1/4 teaspoon salt
Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface.
Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
Best eaten on the same day. If making ahead, warm them up in the oven before serving.
To make the vegan naan, use dairy free yogurt. You may need to add a little more flour.
You don't need to properly knead the dough, just bring it all together and knead a couple of times to do so.
Roll the dough out nice and thin. Trust me that they'll still get nice and fluffy when they cook.
To get the dough thin, be sure to flour the counter so they don't stick.
Get the pan very hot for best results - you want the naan breads to cook quickly.
While frying add melted butter, garlic and chopped coriander. Add dry spices to the dough, such as cumin, garam masala, sumac etc.