Thought I'd share this tasty, easy recipe for naan made on the stovetop. I've tried a few different variations but I keep on coming back to this one for the simple reason that is produces good, soft yet sturdy breads, perfect for wrapping around a kebab or kefta or scooping up dal, in just over 30 minutes with minimal active time.

Friends of mine took some cooking classes when they were travelling in India and this was one of the recipes they came back with.

Naan is best baked in a tandoor but unfortunately, no room for one in my 700sf apartment! I have a very nice, thick, carbon steel tawa and it does a great job with these as well as chapatti, paratha and tortilla. Best $10 I ever spent.

For each cup of flour you get 3 or 4 naan, depending on the size of your tawa or skillet.

In a large bowl, mix dry ingredients together;

1 cup flour (AP or a mix of white and whole wheat; I've had very good results with half white and half atta)

1tbsp sugar

generous pinch baking soda

Add 3tbsp yogurt and a little water if needed.

Optional- add as much chopped garlic as you like

Knead in the bowl until smooth and cover for 30 minutes.

Preheat the tawa or a heavy skillet on medium high heat

Divide your dough and roll in to balls. For my 12" tawa, I find 3 pieces per cup of flour works.

Roll on a lightly floured surface to approximately 1/4" thick

Dust off any excess flour and place on the hot tawa

Optional- brush the top side with ghee (clarified butter) or oil. This recipe works perfectly well without the added fat but butter is tasty and it'll give you a crisper naan

When bubbles begin to form (10 to 20 seconds), flip and use a clean, folded dish towel to constantly rotate the naan so it doesn't burn. It may puff up like a pita.

Optional- brush the 2nd side with ghee or oil

Flip once more after a minute or less once you have browning on one side and repeat the rotating until done.

Best enjoyed shortly after making. Dough balls will keep in the fridge for a couple of days.