Directions
In a bowl add warm water and yeast stir and let the mixture rest for 5 mins.
Add the flour, yoghurt, salt, baking powder, and egg and mix the dough on medium-low speed for 2-3 minutes until smooth.
Now place the Dough into a bowl and cover the lid and wait till the dough has risen.
Now shape it into an even circle and use a rolling pin to roll it out.
Heat a large cast-iron skillet or a non-stick pan over medium-high heat until it is nice and hot.
Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden.
Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden as well, then transfer the dough to a clean plate.
In a bowl add National Chilli garlic sauce, National Ketchup, garlic powder, National salt, National Soya sauce and oregano and mix well.
Take naan, spread sauce, and sprinkle capsicum, onions, tomatoes, curry leaf and cheese.
Pre Heat oven 180°C
Bake for 5 mins or until done
Serve hot.
