Naan (Without Eggs or Yeast)

The traditional naan recipe contains eggs and yeast which help give it its thick and fluffy texture but that's a recipe for another day. Considering that not everyone eats eggs or yeast, here's a simple naan recipe which makes thinner but just as flaky and delicious naans right on your stove top. Naans are great with chicken dishes like chicken tikka, butter chicken.

What you'll need.. (Makes 8)

• 2 and 1/3 Cups maida (all purpose flour), additional for dipping
• 1/2 Cup milk, warmed
• 2 Tbsp oil
• 3 Tbsp yogurt, whisked
• 1 Tsp sugar
• 1/2 Tsp baking powder
• 1/4 Tsp baking soda
• 2 Tbsp cilantro leaves chopped
• Butter
• Salt to taste

How to..

• Add 2 cups all purpose flour, baking powder, baking soda, salt and sugar to a large bowl and mix well.
• Add milk, yogurt and 1 Tbsp oil and knead into a dough. At this stage the dough will be wet and sticky.
• Now add the remaining 1/3 cup of flour and continue kneading. Add the remaining oil and knead some more. Now you should have a soft and workable dough that does not stick to the bowl. (If the dough is too dry, add a little more yogurt and if the dough is too sticky, add a little more flour.) Cover with a plastic wrap and set side for 2 hours.
• Now divide the flour into 8 equal sized balls. It should be twice as large as your normal roti balls.
• Heat a non stick flat iron skillet (no oil). Also, keep a bowl of water handy near your rolling station. 
• Roll each ball with a rolling pin into 'tear drop' or oblong shape. Dipping it in some dry all purpose flour will make it easier to roll.
• Once rolled, spread a few cilantro leaves onto the naan.
• Now dip your hands into the bowl of water and wet them. Pick the naan up with your wet hands and dampen the top and bottom of the naan.
• Place the naan on the hot skillet (cilantro side up) and cover with a lid. Cook on medium to high heat for 1-2 minutes and you will see bubbles start appearing on the naan. Turn the naan over with a spatula and cook the other side for 1-2 minutes, without the lid. 
• Remove from heat, brush with a little butter and serve hot. Repeat for all the remaining balls of dough.

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