Naan

1. Sieve maida with salt, baking powder and soda for three times.

2. Mix yeast granules in warm milk and keep aside for 10 minutes.

3. Take sieved flour in a mixing bowl and make a dent in the center.

4. Pour dissolved yeast milk mixture in that along with curd and sugar.

5. After a minute mix it well with the flour and melted ghee.

6. Gather flour with finger (Do not knead) tips till it forms a soft pliable mass.

7. Sprinkle some more warm water while kneading.

8. Keep, closed with enough space for the dough to raise.

9. After 5 or 6 hours, make even sized balls.

10. Roll with a rolling bin into thick (¼ inch thickness) circle.

11. Pull one end to make it 'tear drop' shape.

12. Apply water on top of the naan and turn over to hot pan so that water applied part sticks to the pan.

13. Close with a lid and allow to puff up in a medium flame.

14. Turn the pan upside down and cook the other side on direct flame till top turns light golden colour.

15. Serve hot with little butter applied on top.

Ingredients