TAVA NAN

INGREDIENTS

TAVA NAN

 

All-purpose flour (Maida) - 5cup

Yeast - 1 1/2 tsp

Baking Powder - 1/2 tsp

Milk - 1 cup

Yogurt - 2 tsp

Sugar - 1/4 cup

Salt - 1 tsp

Butter - 100gm

Egg - 1

 

 PREPARATION

 

Dissolve the yeast & sugar in 4 tbs of  warm milk and curd. Leave it covered for 10 minutes or until frothy.

Mix all other ingredients with fermented yeast  &make a dough. 

 

Cover the bowl & leave it in a warm place for about 3 hours or until the dough doubles.

 

Punch the dough with your knuckle to its original size. Punching the dough helps to distribute the air bubbles all through the dough.

 

Make the dough into equal sized balls (bigger than chapati dough). If the dough sticks, dip your finger into the dry flour to make the balls & roll it into a circle or tear drop shape.

 

Heat an Iron pan or a heavy bottomed pan (for even heat distribution) with lid on for five minutes or till it smokes a bit.

 

Put NAN  on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2 3 minutes until bubbles form. Turn again and cook the rest side pressed lightly with a towel. It should puff . Serve warm.