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Ingredients:
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.
Directions:
Sieve together dry ingredients into a large
rimmed plate.
Add butter curds, oil and crumble with fingers. When dough feels 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, adding 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 toast over bar-b-que coals).
Serve hot with a blob of butter on it.
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