Re: Naan recipe
Brit, thats why we make it at home 
I only use milk to goond the atta for naan, and they always turn out soft, however i will def give a spoonfull of yoghurt a try too.
Mostar, milk also makes it soft , but yoghurt makes it super soft. Here's my recipe:
Two cups maida half teaspoon yeast ( mix it in luke warm water, half teaspoon sugar and leave it aside for 15 minutes) half teaspoon salt half teaspoon baking powder two tablespoons oil Three large tablespoons yoghurt. One egg
Make the dough using water. Dont goondo it too much. Just mix it all lightly and cover with a wet cloth and leave aside for one hour.
After an hour , just lightly goondo the dough once ... and make small balls. Roll them out and spread on the oven tray , dont forget to preheat the oven ... and keep it on Fan oven rather then the Oven . On 150 Degrees. As soon as the one side starts crusting , flip and wait for the other side to cook enough but not crisp. and as soon as you take it out dab tiny bit butter on it and put it under a cloth. Its steam will moisten it immediately.
Thats how I do it, but before putting the naan in the oven, I apply yoghurt and some seeds on the top. its allways yummy
Re: Naan recipe
sadia , like put yoghurt on top and some seeds and then you put it in the oven… doesnt the yoghurt leave its water and make the naan soggy? 
… if not, then what temp do you keep the naan on?
Re: Naan recipe
CB, I spread a thin layer of yoghurt on the top, so that the top gets a nice crusty brown colour ... no no soggy, I use the most hot temperature that I have 250 ... try it out
Re: Naan recipe
Saadia i certainly will try it out .. sounds good and exciting 
thanks for sharing mate .