• 3 cups self-raising flour (maida)
  • 1 tbsp oil
  • 2 tbsp butter
  • 1/2 cup curds fresh
  • salt to taste
  • 1/2 tsp baking soda (soda - bicarb)
  • warm milk for kneading.
  • Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed.
  • Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
  • Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
  • Place on a pre-warmed griddle (tawa). Apply water on the top part with hands invert naan and stick to griddle.
  • Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). 
  • Serve hot with a blob of butter on it.

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