Ingredients

• 1.5 cups - plain flour (maida)
• 4 tbsp - (60 ml) warm milk
• 1 tsp - dry yeast
• 2 tbsp - (30 ml) warm water
• 1 tsp - sugar - (for yeast)
• 1/2 tsp - salt
• 2 tbsp - curd / yogurt
• 1 tsp - sugar (for dough)
• 6 tsp chopped coriander leaves (optional)
• Butter for applying (optional)

How to Make Eggless Tawa Naan

• Mix 1 tsp sugar with 30 ml warm water.
• 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