Ingredients:

• 1.5 cups – plain flour (maida)
• 4 tbsp – (60 ml) warm Milk
• 1 tsp – Dry yeast
• 2 tbsp – (30 ml) warm water
• 1 tsp – Sugar – (for yeast)
• 1/2 tsp – salt
• 2 tbsp – Curd / yogurt
• 1 tsp – Sugar (for dough)
• 6 tsp chopped Coriander leaves (optional)
• Butter for applying (optional)

Method:

1. Mix 1 tsp sugar with 30 ml warm water.
2. Add 1 tsp yeast and keep aside for 25 minutes (cover, keep in warm place, until the yeast is completely dissolved).
3. Sift flour and salt into a large bowl; add yeast mixture, sugar and curd.
4. Make a soft and elastic dough with warm milk (3- 4 tbsp).
5. Place the dough in an airtight / Tupperware container for about 4 hours or until the dough is doubled in size (or keep it in a deep steel bowl. Cover with a wet towel over it. Wet towel and dough should not touch each other).
6. Divide the dough into six equal portions.
7. Roll them into balls and flatten each ball with a rolling pin to give a round chapati like shape.
8. Then stretch on one side to form oval shaped naan (or you can make round shape).
9. Spread 1 tsp chopped coriander leaves and press lightly.
10. Heat an iron tawa (heavy based frying pan) until hot.
11. Reduce heat to medium and cook naan on both sides, (one naan at a time) until done (change in the colour / light brown / golden spots / nice aroma).
12. Apply butter and serve hot with Paneer Butter Masala / Mughlai / Tandoori dishes.
13. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya