Naan

PREPARATION TIME : 30 mins
COOKING TIME : 10 mins
SERVES : 6




INGREDIENTS

Dahi 2 tbsp
Milk 2 tbsp
Warm water ¼ cup
Sugar 1tsp
Yeast 1tsp
Maida 200g
Salt a pinch
Baking powder ½ tsp
Black til 2 tbsp (optional)

METHOD
1. Take warm water in a cup (hot water will destroy the yeast), add sugar and sprinkle the dry yeast. Mix and keep aside for 5 minutes for it to froth.
2. Place the maida in a bowl. Add the oil and rub into the flour. Add the yeast solution, salt, baking powder, Dahi and Milk. Knead together and make a soft dough. Add more water if necessary. Keep aside in a warm place for the dough to ferment for 20-30 minutes.
3. When the dough has doubled in volume, knock down the dough and divide into 6 balls
4. Roll each ball into round of 1cm thickness using little maida if necessary. Stretch one end to get an elongated shape.
5. Heat tawa (iron gridle) on high flame. Alternatively, you can cook naan in a tandoor. Wet one side of the rolled naan and place the wet side on the tawa. Sprinkle the black til on the top surface. Cook for 2 minutes
6. Invert the tawa over the flame and allow the naan to cook over the flame. Remove carefully.
7. Serve hot.