Eggless Tawa Naan

Tawa Naan (without coriander leaves)

Eggless Tawa Naan - Naan is a delicious leavened bread associate with the tandoori dishes of Northern India.

Makes : 6

Ingredients

1 1/2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity ) plain flour ( maida )

4 tablespoon (60 ml) warm milk

1 teaspoon dry yeast
2 tablespoon (30 ml) warm water
1 teaspoon sugar ( for yeast )

1/2 teaspoon salt

2 tablespoon curd / yogurt

1 teaspoon sugar ( for dough )

6 teaspoon chopped coriander leaves (optional)

Butter for applying ( optional )

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.

Method

Mix 1 teaspoon sugar with 30 ml warm water. Add 1 teaspoon yeast and keep aside for 25 minutes (cover, keep in warm place, until the yeast is completely dissolved ).

Sift flour and salt into a large bowl; add yeast mixture, sugar and curd. Make a soft and elastic dough with warm milk (3- 4 tablespoon).

Place the dough in an airtight / Tupperware container for about 4 hours or until the dough is doubled in size (or keep it in a deep steel bowl. Cover with a wet towel over it. Wet towel and dough should not touch each other).

Divide the dough into six equal portions. Roll them into balls and flatten each ball with a rolling pin to give a round chapati like shape. Then stretch on one side to form oval shaped naan ( or you can make round shape ). Spread 1 teaspoon chopped coriander leaves and press lightly.

Heat an iron tawa ( heavy based frying pan ) until hot. Reduce heat to medium and cook naan on both sides, ( one naan at a time ) until done ( change in the color / light brown / golden spots / nice aroma ). Apply butter and serve hot with Paneer Butter Masala / Mughlai / Tandoori dishes....