Nan by Sowmiya Girish

Ingredients:
Maida (or) All - purpose flour - 5 Cups
Curd - 1/2 cup
Warm milk - 1/2 cup
Dry Yeast - 3/4 tsp
Sugar - 1/2 tsp
Salt - 1 1/4 tsp
Baking powder - 3/4 tsp
Baking Soda - 3/4 tsp
Ghee or Butter - 4 tsps

Makes - 15 medium sized nans

Method:
Sieve maida with salt, baking powder and baking soda and set aside. Mix yeast with warm milk and keep aside for 10 minutes. Take the sieved flour and make a dent in the centre, pour the yeast mixture along with curd and sugar. After a minute mix it well and add ghee or butter. Mix all the ingredients but do not knead to much like chapati dough. Add water if required and make it into a soft dough. Place in a plastic wrap and leave it for 5 to 6 hrs or more, allowing it to rise. Make even sized balls and roll it into a thick circle. Pull one end to make it oval. Use a aluminium pan instead of a nonstick one. Apply water on top of the nan and turn over to pan(medium flame) so that the water applied part sticks to the water applied part sticks to the pan. Close with a lid and allow it to puff up. Cook the other side in direct flame till it turns light golden colour. Apply little butter or ghee on top.

Note : I had to leave the dough overnight to allow it to rise. May be in summer it will rise in a lesser time.