• 3 cups – self-raising flour (maida)
• 1 tbsp – oil
• 2 tbsp – Butter
• 1/2 cup – fresh curds
• salt to taste
• 1/2 tsp – baking soda (soda bicarb)
• warm Milk for kneading
- Sieve together all the dry ingredients.
- Add butter, curd, oil and mix with fingers.
- When the dough resembles coarse breadcrumbs, add milk (a little at a time) till a soft pliable dough is formed.
- Cover first with a wet muslin cloth, then with a plate and keep aside for 5-6 hours.
- Knead dough lightly once more.
- Break off a piece, the size of a medium potato, and roll into a thick triangle.
- Place on a pre-warmed griddle (tawa).
- Apply some water on one side of the naan and place on griddle.
- Invert griddle and roast over the gas flame (or if available, use a barbeque with coal fire). It will fall off when done.
- Serve hot with a blob of butter on it.
Recipe courtesy of Sify Bawarchi