Ingredients:

• 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

Method:

1. Sieve together all the dry ingredients.
2. Add butter, curd, oil and mix with fingers.
3. When the dough resembles coarse breadcrumbs, add milk (a little at a time) till a soft pliable dough is formed.
4. Cover first with a wet muslin cloth, then with a plate and keep aside for 5-6 hours.
5. Knead dough lightly once more.
6. Break off a piece, the size of a medium potato, and roll into a thick triangle.
7. Place on a pre-warmed griddle (tawa).
8. Apply some water on one side of the naan and place on griddle.
9. Invert griddle and roast over the gas flame (or if available, use a barbeque with coal fire). It will fall off when done.
10. Serve hot with a blob of butter on it.

Recipe courtesy of Sify Bawarchi