Add 1 tsp 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 tbsp).
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 tsp 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 colour / light brown / golden spots / nice aroma).
Apply butter and serve hot with Paneer Butter Masala / Mughlai / Tandoori dishes.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.