Naan (with yeast)/ Tandoor

I was gifted with a book of Indian flavors by an NRI author- Jeeti Gandhi by husband. I wondered what was the reason. I have so many friends and guides to help around when I need to cook something unusual. It did not even have any special dishes or so I thought. The book has been lying among the many books that I have collected gathering dust. 
Then last week I was looking for authentic tandoor Naan recipe. It appears that Jeeti has a winning recipe in her book.

Ingredients (Adapted from Jeeti Gandhi’s Indian Flavors- Curry and Cumin)
4 1/2 cups All purpose flour 
2/3rd cup curd
1 egg (or 1/3rd cup curd)
2 tbsp sugar
1/3rd cup water
1 1/2 cup milk
2/3 cup melted butter or oil
1 tspn baking powder
2 1/4 tspn active dry yeast
salt to taste
Method
1) In a large basin, add the flour, salt, baking powder and mix well.
2)In another sauce pan, heat the milk.
3)Add the water, butter/ oil, sugar to the milk and mix well.
4)When it is tepid add the yeast to it and mix again
5)Now add this mixture to the flour and start kneading it for 10-12 min.
6)Do not add more water or flour unless it is difficult to work with the dough.
7)Cover the dough and let it rest for 45 min to 1 hour or until it doubles.
8)Make medium sized balls of the dough.
9) Press them with the finger tips to flatten them.
10) Start rolling them out in one direction only
11)You can pull one end to stretch it and make it look like a tear drop.
12)Preheat the oven at 210c
13)On a lined baking sheet place the Naans, brush with some oil or milk on top.You can add poppy seeds or garlic at this stage
14)Let it cook for 5 min on the sheet. Remove and place them directly on the rack to get the spots.
15)It will take 12 min in total for first Naan and then 8 to 10 min.


Serve hot