A popular leavened bread of exquisite taste cooked in a tandoor (a clay oven which is known to have originated in Persia.). The tradition carries on even today in modern day Iran and several North Indian homes.
I have added some pounded mint leaves to the naan dough to enhance the flavour and appearance of this bread.
Instead of using a tandoor, these naans have been cooked over gas on the sides of an inverted pressure cooker. You can even make them in a gas tandoor if you have one. I have also made the naans smaller sized so that they can be cooked faster.

Cooking Time : 15 mins.
Preparation Time : 45 mins.

Makes 6 naans.

Ingredients
1 cup plain flour (maida)
½ teaspoon fresh yeast, crumbled
½ teaspoon sugar
1 tablespoon oil
½ teaspoon salt

To be pounded coarsely

½ cup mint leaves
1 teaspoon cumin seeds (jeera)
2 green chillies, finely chopped
1 tablespoon lemon juice
1 teaspoon sugar

Other ingredients

oil for greasing

For serving

butter for brushing

Method
1. Mix the sugar and yeast in lukewarm water and stir until the yeast dissolves. Leave aside for 4 to 5 minutes.

2. Add this yeast mixture to the plain flour, oil, salt and the pounded mixture and make a soft dough, by adding enough water.

3. Knead the dough for at least 6 to 7 minutes.

4. Keep the dough covered under a wet cloth for 30 minutes or till it doubles in volume.

5. Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter circle.

6. Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.

7. Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker. Cook till brown spots appear and the naan peels away easily from the sides of the pressure cooker. You can stick 3 to 4 naa

8. Remove and brush with butter.

9. Serve hot.