Roti Indian Nan Bread

1 cup warm water
2 tablespoons butter
1/4 teaspoon of salt
1 teaspoon of sugar
3 cups of flour
Add the butter and sugar and yeast to the warm water, stir to dissolve
Leave for up to 15 min for the yeast to ferment a head.
Add to flour and knead into a pliable dough, the dough should not be sticky
Place in a bowl spread some oil over the top cover and leave in a warm place for 45 min
When risen divide the dough into balls the size of a small lemon
Flatten the dough in your hands to a flat disk, hold with your fingers
The weight of the dough will drop make it drop, as it does pinch out with your fingers
Coat the outer side of the nan with some butter or gee
Nan should be ready in about 2 minutes

To spice up the Nan you can add garlic, chilly, cumin, coriander, mince, etc.

You can use baking powder instead of yeast. Common in restaurants.
You can also add an egg to the dough
Try adding some coconut powder

The oven has to be hot enough, otherwise the nan will not stick to the side.
Use a glove, place the nan on the palm of the clove as shown, then slap it against the clay wall pressing it in, hold it for a second then let go and hope it does not fall in.
Within 10 seconds the nan will start to bubble up, remove with tongs when ready.