Naan-Punjabi roti

 This is homemade version where you don't need tandoor.

Ingredients:

All-purpose flour/maida (even whole wheat flour can also be used) 250gm

Kasuri methi (optional)-2 teaspoon

Salt as per taste

Sugar powder 1/2 teaspoon

Baking soda 1 teaspoon

Curd 2 tablespoon

Milk-3 tablespoon

Warm water as needed 

Oil/butter-melted 2 teaspoon

Garnishing

Sesame seeds-black

Cumin seeds

Crush garlic

Chopped green chilli

Coriander-finely chopped

Method:

Always seive the flour before use. Add salt, baking soda, and sugar. Mix well(all dry ingredients). Add kasuri methi hand crushed.  Add oil, milk, curd, and knead the soft dough. Add warm water if required to knead. Once the dough is ready. apply oil all over, cover it with a muslin cloth, and keep it aside for 3-4 hours to ferment. The dough will become 11/2 times after fermentation.

Make big balls from the dough. Roll and make roti. One can sprinkle crushed garlic, coriander, finely chopped green chili, and sesame seeds on thick rolled roti and roll. 

Now heat the caste iron tawa.  Put roti on tawa and apply water on the upper side of roti. Turn the tava so the roti is facing the direct flame.  (due to water it will stick with the tawa and not fall on the flame. Make sure uniformly heat is distributed and it is not being burnt.  Remove from flame. Apply butter and serve hot with Punjabi sabji-paneer tikka masala, palak paneer, and malai kofta.

We can also make stuffed cheese naan. (roll the roti, put grated cheese, and cover with another roti. Press the edges) It is ready to cook.

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