The Persian word nān 'bread'

I believe we all had naan especially if you go to any good north indian restaurant.

I like naan more than tandoor roti because it's really soft and puffy
And I never thought about preparing this naan in home, because as we know we need some kind of tunnel shape of vessel to prepare this kind of breads.

But last day my secret chef surprised me giving a good lunch with a home made naan and paneer butter masala.

Ingredients:
                4 Cups Maida 
                1 Cup Warm Milk
                1/2 Cup Yogurt
                1 tsp Sugar
                2 tsp Yeast
                1 tsp Salt
                1 tsp Oil

I hope everyone knows this, but to make the dough soft make sure you are using warm milk and keep for 3-4 hours.

And the best part is how he baked it to bring like hotel made naan.