In a bowl, add 2.5 cups of all purpose flour (Maida).
Add salt and sugar according to taste.
Also add Oil for dough lubrication.
Add ½ teaspoon of baking powder.
Crumble the Maida with all ingredients through hand or spoon/spatula.
Now add water and make a soft dough.
Knead the dough for 15 mins to make it soft and spongy.
Now cover the dough and keep it on warm place for about 6 hours.
In 6 hours, dough will be settled and rise. it’s a flour fermentation time.
After 6 hours, uncover the dough and knead again for 5 minutes.
Distribute the dough in small portion of naan.
Now make a dough ball through hands and make a Roti by using rolling pan. (For quick understanding follow the recipe video to follow the steps).
Now on the one side of naan roti, place a layer of water to get stick on tawa.
Now gently place the water coated side on “preheated tawa” or pan.
Keep the temperature medium to avoid dark color on naan backside.
Naan will start to rise in few seconds. You can see the bubbles on your naan.
Now flip the skillet (tawa) and give the color just by keeping on flame with some distance. Keep moving the skillet in round direction so the equal color comes on Naan front surface.
Now flip it and remove the naan from Tawa using tong.
Now naan is absolutely ready to serve.