Mix together the flour, salt and baking soda. Knead into a soft, smooth dough using as much yoghurt as required.
Cover with a damp cloth and leave to rise in a warm, draught-free place, till double in volume. If in a hurry, place the container in a larger container of hot water.
The time taken for the dough to rise varies according to the weather – about 3 hours in summer and 7 hours in winter.
Punch the dough and leave to rise again. This time it will take much less time.
Break the dough into pieces of desirable size and smooth into rounds.
Cover with a damp cloth and keep for at least 15 minutes.
Roll the balls into flat ovals or rounds. You can also flatten them by slapping them between your palm – as experts do, stretching and pulling with your hands when required.
Smear the surface with water and sprinkle with onion seeds.
Grease a baking tray and bake the naans in a pre-heated oven for about 5 minutes.
Better still is to grill them, if your grill has elements both above and below. If you have a tandoor, wet one side of the naan with water and stick it to the walls of the tandoor.
You can also stick it to a hot griddle and turn the griddle upside down over the flame. The naan will fall off when cooked.
