My MaaIL used to call these pan fried yeasted naans Khameer wari rotli. Khameer wari rotli only appeared when she made the Sekela Kababs, and even though she called it rotli, this was not rotli, it’s a pan fried naan of sorts. 

Her recipe used yogurt, yeast, and baking powder to make these delicious, pita-looking naan which were cooked on a pan on the stovetop in minutes. 

I don’t know how she learned these, its origins or why she used the ingredients she did, I wish I had asked her, if you know what these are called- besides Khameer wari rotli- let me know!

Ingredients:

• 2 1/2 cups all-purpose flour*
• 1/2 cup warm water + more if required.
• 1 teaspoon active dry yeast
• 1 teaspoon  white sugar
• 4 oz or 1/2 cup plain yogurt
• 1/2 teaspoon baking powder 
• 1 teaspoon pink Himalayan salt
• 2 tablespoons olive oil + Extra oil for frying the rotis
  
  * Use Self-raising flour and omit the baking powder.
  
  
  

Instructions

1. Put the flour into the mixer bowl, form a well in the center. Mix the yeast and water and pour into the well, and leave the yeast to bloom.
   
   
2. Add yogurt, salt, baking powder, and oil to the bowl and knead the dough with the dough hook for 5-10 minutes.
   
   
3. Cover the bowl and let the dough rise in a warm place for about 1 hour.
   
4. Divide the dough into about 6 equal pieces and form balls. Roll each ball into a 4-5 inch circle, about 4-5 mm thick, otherwise, it won’t puff up properly; keeping them covered as you finish the rest.
   
   
5. Heat a pan on medium heat and put the first roti in. As soon as it bubbles on the surface and if you lift it slightly the bottom is speckled and has golden brown using a flat spatula, flip the roti over, you will see it slowly puff up. 
   
   
6. Pour a 1 tsp. of oil on top of the cooked side, then after a minute flip it over and cook again, until both sides have brown spots and are evenly cooked.
   
   
7. Remove to a plate and wrap in a clean tea towel or bread napkin.  

Notes:

Soft Texture: Plain, whole milk yogurt is the key ingredient here to give the naan its signature pillowy texture. Yoghurt along with the yeast and baking powder, creates a dough that rises well and results in a soft and fluffy texture. You can also substitute with buttermilk.


Variations:  Although this is the classic naan like my MaaIL made, I have on occasion added chopped green chilies, minced garlic, kalonji /nigella seeds, and cilantro leaves as a topping.