Naan is one bread that mom started preparing only after we came down to Bangalore. If not while at Puttur, the only bread that was prepared, was chapati with a little oil. But after we came down to Bangalore, while we ( My brother & me ) were still small, mom prepared naan to celebrate any special occassion with chicken. Since then it has been a trend at home that any special occassion like B'days & anniversaries would not be complete without the 'Naan'.
Earlier mom prepared it on a tawa, now she uses the tandoor too. Sometimes if the number of guests are more, we use both, the tandoor as well as the tawa (Iron Skillet).
Flour (Maida) - 2 cups
Curd or Yoghurt - 1/2 cup
Milk - 1/2 cup
Salt to Taste
Water as required
Coriander Leaves - 1 cup, finely chopped
White Sesame Seeds (ಬಿಳಿ ಎಳ್ಳು or तिल)- 1 tbsp
Mix all the ingredients well, in a deep vessel to make a smooth dough. Keep it aside covered for 1/2 hour.
Prepare lemon sized balls & roll it with the help of a rolling pin( belan - बेलन ) to any shape you like. Once the dough has been rolled to a not so thin consistency, sprinkle coriander leaves & sesame seeds & roll it out further a bit hard so as to let the garnish stick on to the bread well.
If using an iron skillet, heat the tawa & then place the rolled bread on it & cook a side. Once it has been cooked, turn it over with a help of a spoon & cook the other side, while you smear some oil or butter on the side facing you. repeat the procedure with the other side as well & cook both the sides after it has been oiled to let the oil cook.
If using a tandoor, place a thick sheet of aluminum foil, heat the pan, & then add spread some butter & place the rolled breads & spread some more butter on the side facing you. Now place the pan in the tandoor & let the bread cook well. When the bread seems fluffy, remove it from the pan & apply some more butter & cook again. Once done remove & serve.
Serve it hot with any veg or non veg gravy of your choice. For those who are oil conscious, just sprinkle oil & not spread.