3 cups Maida
½ cup butter, cold
1 cup plain yogurt
3 tablespoons of hot water
1 tablespoon sugar
2 teaspoons active dry yeast
1 ½ teaspoons salt
few coriander chopped
few garlic grated
2 teaspoons chaat masala mixed with 1 tablespoon of vegetable oil
1) In a large bowl add the 3 cups of flour and butter. With your hands, blend the butter into the flour until it forms
coarse crumbs. You can do this in a blender as well, but the rest if the procedure when worked with hands gives a better
texture to the dough.
2) Stir water and yeast until yeast is completely dissolved. Now make a well in the center of the flour mixture and add the
yogurt, sugar, salt,chopped coriander,grated garlic and yeast mixture.
3) Knead into the flour and until the whole dough collects into a mass.
4) Wipe your hands clean and oil them. Now knead the dough with the oiled hands until smooth and satiny, for about 10 min;
oiling your hands more if required.
5) Cover the bowl and let the dough rest until doubled in volume, about 4 hours.
6) Punch down the dough, knead for a minute and divide into 16 equal portions.
7) With a rolling pin, quickly roll out each ball into a 5 inch round. With your fingers, stretch each round into a 5-7
Heat tawa on high heat. On one side of the rolled out naan, apply water all around. Place the water side on the
tawa and quickly invert the tawa showing it directly on the flame.
9) After about a minute, you will notice that the naan starts to puff and brown. At this point, turn the tawa over, keep
aside. Remove the naan from the tawa and with the help of tongs, place the other side of the naan directly over the flame
for about 10-15 seconds.
10) Once browed, brush the tops lighly with chaat masala oil if desired and serve immediately.
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Garlic butter Naan(In Tawa)