Easy Naan on Tawa

In a large mixing bowl, combine water, milk, curd, oil, and powdered sugar. Mix well using a whisk.

Add refined flour, wheat flour, baking powder, baking soda, and salt to the wet ingredients. Mix with a spatula until just combined.

Transfer the dough to a clean kitchen platform. Knead for 8-10 minutes until smooth and less sticky.

Form the dough into a tight ball. Place it in a greased bowl, drizzle a few drops of oil on top, cover with cling wrap or a damp cloth, and let it rest for at least 2 hours.

Transfer the rested dough to a clean platform. Divide it into equal portions, approximately 75-80 grams each.

Shape each portion into a smooth roundel. Place the shaped roundels onto an oiled baking tray or plate.

Drizzle a few drops of oil on the dough balls to prevent drying. Cover with a damp cloth and let them rest for 15-20 minutes.

Heat a tawa (not non-stick) over high heat until very hot. To test, sprinkle a few drops of water; they should evaporate instantly.

Coat a dough ball with refined flour. Roll it into a thick round disc. Apply onion seeds and coriander on the surface, then roll into a flat, semi-thick chapati. Stretch one side to form an oval shape.

Apply water generously on the back side of the naan. This helps it stick to the tawa.

Place the naan, water-side down, onto the hot tawa. Press gently to stick. Cook for 10-15 seconds over high flame until bubbles appear.

Lift the tawa, flip the naan, and hold it over a direct flame. Rotate the tawa to cook evenly until light golden brown and crisp.

Remove the naan from the tawa using a spatula. Place on a chopping board and brush with melted butter.

Shape the dough ball like butter naan. Once stretched to an oval, apply a generous amount of minced garlic and fresh coriander on the surface.

Apply water on the back side and cook on the tawa and direct flame as described for butter naan.

Transfer the cooked naan to a plate and brush with melted butter.

In a bowl, mix processed cheese, chopped green chilli, and chopped garlic. This is your filling.

Take a dough ball and form it into a bowl shape. Place a spoonful of the cheese chilli garlic filling in the center. Pinch and rotate the edges to seal, forming a dough ball again.

Coat the stuffed dough ball with refined flour. Shape it into an oval. Apply water on the surface and gently press chopped garlic, green chillies, and fresh coriander onto it.

Apply water on the backside of the naan and cook on the tawa and direct flame as described for butter naan.

Transfer the cooked naan to a plate and brush with melted butter. Cut into triangles or desired shapes.