Naan

Ingredients:

• 1 tsp sugar
• 1 tsp fresh yeast
• ¾ cup warm water
• 1½ cups all-purpose flour
• plus extra for dusting
• 1 tbsp oil
• 1¾ oz/50g unsalted butter plus extra for greasing
• salt to taste
• Egg (optional)

Method:

• Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy. 
• Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead for 5 minutes, or until smooth.
• Return the dough to the bowl, cover, and let rise in a warm place for 1½, or until it has doubled in size.

Oven-

• Preheat the broiler to high, and grease a sheet of foil. Turn a dough out onto a floured counter and knead for 2 min. Break off small balls with your hands and pat them into circles 4½ inches/12 cm in diameter and ½ inch/1 cm thick. 
• Place the dough circles onto the grassed foil and cook under the very hot broiler for 7-10 minutes, turning twice, brushing with the butter and sprinkling with the onion seeds.
• Serve warm or keep wrapped in foil until required.

 Tawa-
 ( For this method u have to add  egg to the flour so that u will get same softness like make it in oven)

• Preheat the tava make a dough same as above but little thin when compared to that. 

• Heat a iron tawa and once its hot, place the naan, secs on high flame, you will find that the naan bubbles up. Now cook the other side of the naan spreading all over the heat such that brown spots appear.                      
• Drizzle some butter over the naan and serve hot with any curry of your choice

Parotta

Ingredients:

• Maida /All purpose flour – 2 cups
• Salt
• Water
• oil

Method:


1. Mix the all purpose flour, salt and warm water (I added little sugar). Knead the dough nicely and keep it aside for 1-2 hours. Cover it with a wet towel or a close it with a lid.

2. Check the dough whether you can able to expand it (as a chewing gum) easily. If it is so this is the correct stage to proceed further.

3.Divide the dough into small balls.

4. Roll the dough into a thin layer. (expand it as much as possible)

5. Now apply some oil all over the rolled dough (U can use your hand either a brush to apply the oil)

6.Now gently fold it. (hold the dough with your two hands and and go front and back.(as we make saree pleats) You can see nice folds)

7.Now hold the folded dough with your hands and nicely tap it on the rolling board. So it will expand little more.Now roll it from one end to another. (roll like a mat)

8.Now roll the dough into parathas and place it in hot pan adding enough oil

on both sides until you see the nice brown dots all over.

9.Now remove it from fire and tap it with both of your hands when it is hot (this is to seperate the layers) Serve hot with any kind of kurma of your wish.