Prep time 45 minutes
Cook time 15 minutes
Yield: Serves or Makes 4
Luke warm a cup of water add sugar and yeast. keep it aside for 5 minutes to activate yeast.
Add 1 teaspoon baking soda, ¼ teaspoon of salt on the maida.
After the salt, add 1/2 cup of fresh yogurt, 2 tablespoon ghee and stir them using your hands and add yeast-sugar syrup.
In order to dough the maida add 1 cup of warm milk in the white flour or as desired.
Now, using your hands gently make a dough of the mix. Knead the dough with your hands for at least 10-15 minutes till the dough is smooth and soft and it is not sticking on your hands.
After kneading the dough, cover all sides of the dough with clean moist cotton/muslin cloth for atleast 4-5 hours(minimum 1 hr) .
Take out the dough from the moist cloth, knead it slightly to remove any air present in the dough. Place it on a flat wooden desk and sprinkle maida if needed to make naan.
Knead the dough to make a circle. Now, apply ghee on the opposite sides of the dough and then fold it. Repeat the process, the idea is to spread the ghee in layers in the dough. Repeat the process for one more time. Folding the dough will give you flaky layers.
make little balls of the dough and cover them with moist cloth for 10 miniutes and the roll with the rolling pin.
add the paneer filling(mixture of ingredients mentioned above) in the dough, flatten it with your hands, use ghee to flatten the dough with your hands.
After the dough is flattened in shape then spread some coriander leaves on one side of the dough. Flatten the dough some more so that the coriander leaves are mixed in the dough properly.
Sprinkle some water on the other side of the naan so that it does not stick to the tawa. When it is done carefully place the naan on the pan.hold the tawa side and put it upside down the flame. The side of the naan needs to be cooked by the flame. carefully cook all the side of the naan. and take it out with the help of spatula.
You will see the yummy flaky chur-chur naan is ready to be served. Pour pretty amount of ghee/butter on the naan and serve with green chutney/chickpea curry/dal makani