MAIDA - 2 CUP
firstly, in a large bowl take 2 cup maida, ½ tsp sugar, ½ tsp baking powder, ¼ tsp baking soda and 1 tsp salt. mix well.
GHEE - 3 TBSP
now add 3 tbsp ghee, crumble and mix until the flour turns moist.
CURD - 1/4 CUP
further, add ¼ cup curd and mix until it is well combined.
WATER - HALF CUP
add ½ cup water and start to knead the dough
knead for 5 minutes, to form a smooth and soft dough.
REST - 2 HOURS
tuck the dough and grease with 1 tsp oil. rest the dough for 2 hours.
PANEER - 1 CUP
firstly, in a bowl take 2 potato, 1 cup paneer, 1 tsp ginger paste, 2 chilli and 1 onion.
also add 1 tsp coriander seeds, ½ tsp chilli powder, ½ tsp garam masala, ½ tsp cumin powder, 1 tsp aamchur, ¼ tsp pepper powder, 2 tbsp coriander and ½ tsp salt.
STUFFING - READY
mix well making sure everything is well combined.
after 2 hours of resting the dough, knead the dough again.
pinch a large ball sized dough and dust with maida.
roll and flatten as thin as possible.
GHEE - 1 TSP
now spread 2 tsp of ghee over it and sprinkle 2 tsp of maida.
mix and spread uniformly.
now roll into a cylindrical and further roll again into a spiral
further using a rolling pin, flatten slightly.
stuff a ball sized prepared stuffing and seal well.
CORIANDER - 2 TSP
now sprinkle 2 tsp of coriander and press gently.
PRESS & FLATTEN
press and flatten well making sure to form a thick disk
turn over and with the help of a rolling pin, flatten slightly without getting the stuffing out.
WATER - BRUSH
brush with water on one side of naan (brush water on the plain side of naan). make sure you coat uniformly. this helps naan to stick on tawa.
furthermore, slowly flip over and put it on hot tawa. remember, be gentle and put the water coated side down to tawa. also do not use nonstick tawa.
COOK - 1 MINUTE
slightly press. this helps the naan to stick on to the tawa and when you flip the tawa upside down it will be intact.
TURN TO FLAME
now after a minute, flip the tawa upside down and cook naan directly on flame till they turn golden brown.
gently scrape the naan from the bottom and remove.
if the edges are uncooked, you can directly cook over the flame.
spread a generous amount of butter over naan and crush slightly to separate layers
READY TO EAT
finally, garnish with grated paneer and serve chur chur naan with chana masala.