Naan is a round flatbread made from white flour, another version of chapati but made with yeast and usually cooked in tandoori oven or clay oven. Normally the naan will be served hot and brushed with ghee or butter.I have tried making these many time but never get them right. Neither it will be too hard or never puff up while in the oven..after many helpless trys and have finally got the it..Version verison and methods are theree to prepare these tasty yet yummmy naan but this my version..enjoy it guys.
Note: Tried to upload the recent snaps when my recipe got deleted so I'm re-posted it again with some changes



Serving Size: 4

2/3 cup warm water
1tbsp active dry yeast
1tsp white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt

Preparation Methods:
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned or cook on a tawa just like chapatis or pre heat the oven to 450° C for 20 minutes and the lower the tempeture to 25o °C a. Place the naan on the greased oven proof tray and grill them till they puff and turned slightly brown.