Ingredients:

2 cups all purpose flour
1 tsp active dry yeast
2 tsp sugar
1/4 tsp salt
1 tablespoon vegetable oil
2 tablespoons yogurt
1/4 cup warm milk

Recipe:

1) Stir dry yeast and sugar to the warm milk. Leave it aside for 10 mins until the mixture becomes frothy.

2) In a large mixing bowl, mix the flour and salt. Make a hole in the centre and add the yeast mixture, yogurt. Mix well. Add warm water as required and knead to a smooth and elastic dough.

3) Add the oil and knead for another minute. Cover the bowl with a moist cloth and keep in a slightly warm place for 1 1/2 hours until the dough doubles in volume.

4) Punch the dough and knead again for 5 mins. Make lemon sized balls of the dough.

5) Lightly dust the rolling surface with flour and roll each ball into a small circle which is about 1/2" thick. Now gently pull the ends to form a oval. Sprinkle some chopped coriander leaves and cumin seeds on the top (you can also use chopped garlic) and roll gently one last time so that they stick to the surface.

6) Invert the rolled naan on the floured surface. Wet the inverted side with water. Place the wet side on a hot iron girdle/tawa/pan (with a handle) so that the wet side sticks to the pan. Cover and cook for 1 min till bubbles appear on the surface.

7) Now invert the tawa over the flame and bake the other side for 1 minute till you see brown dots appearing all over the surface. Since the naan is stuck to the pan, it will not fall off when you invert the pan.

8) Apply some butter and serve hot with a gravy of your choice. It goes very well with any paneer dish!

Yields: 8 naans
Preparation time: 40 mins
Resting time: 90 mins