Approximate cooking time is 3 minutes.
The below recipe does not include yeast.
1 cup maida
1/4 cup curd at room temperature
1/4 spoon cooking soda
1 tbsp cooking oil
Salt to taste
Around 1/4 cup water
1 tbsp kalonji (onion seeds)
2 tbsp chopped dhaniya leaves
In a bowl add maida, salt and soda- mix it well.
Add curd and mix it to the maida. Add water little by little and knead the dough nicely till it becomes soft.
Do not add all the water. Check the dough, if necessary add little more of water to the dough.
Cover the dough with a wet cloth and keep aside for 3 hours.
After 3 hours knead the dough again.
Divide the dough into 4 equal parts and roll them into balls.
Dust some maida on a board and spread the balls in shape.
Sprinkle little kalonji and dhaniya leaves on the board and put the rolled naan above it.
Let the kalonji and dhaniya leaves stick on one side of the naan.
Apply little water above the naan.
Place the naan inside a hot pressure cooker. Remember the side with the
water should go down.
Do not close the cooker.
Always cook on medium flame, never cook on low or high flame.
Once the naan puffs up, turn the cooker upside down.
The naan will stick to the cooker at this stage.
Cook on medium flame.
When the brown spots appears remove the naan from cooker and apply butter on it.