Naan on tawa

Ingredients

• 2 cups all-purpose flour (300 gr)
• 1/3 cup lukewarm water
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/3-1/2 cupmilk (definitely less than ½ cup)
• 1/2 tsp sugar
• 2 tbsp oil
• 1/2 cup milk

Steps

1. Add sugar and a pinch of flour in the lukewarm water. Next add yeast, shake a bit to cover it with water. Cover the bowl and keep aside for 7-10 min. The yeast should look activated (frothy at the surface). If the yeast doesn't get activated, do not use it. Sieve flour and combine with salt and oil. Add activated yeast water.
2. Combine well with lightly. Now add milk, a little at a time and combine dough lightly. Work the dough lightly till it looks smooth.
3. Quote it with oil all around, cover the bowl and keep it in a warm place for an hour or until it raises to double its size.
4. Make 15 equal size balls. Smoothen the balls by tucking the dough at the centre [do not roll it in your palms to make it smooth.] Roll 1 ball at a time, using dusting as little as possible. Roll ablong, evenly thick naan. It shouldn't be very thin like our rotli. Thickness of our regular bhakhri is ok. (Check out this video.)
5. Heat up the nonstick flat pan (I used dhosa pan). Gently place the naan upside down. Wait till you see plenty of tiny bubbles on the surface of the naan. Then flip it. (Check the video shred above.)
6. Again, wait till you see 1-3 large bubble/s. Flip the naan. And turn the flame high. The naan will start puffing. Wait till about 50% naan puffs. Then press the naan gently with a flat spatula to help it puff faster. In case there is a hole in the naan, cover it with a spatula so the steam doesn't escape. If a part of naan doesn't puff, try pressing that side lightly. If it takes long to puff, flip it once again and try puffing it from the other side. (See the video).
7. Do not wait for too long if it still doesn't puff. Cook them till they get golden dots on both the sides. Apply butter and serve hot.
8. If you wish to store it for later use, take it off the pan before it gets crunchy on any side. See this video that shows the thickness as well as the amount of cooking to be done on both the sides. Place it on a cloth and cover it with the cloth immediately. The cloth will keep them soft.
9. When they cool down, pile them up, wrap with a foil paper and freeze it. Remove them from the freezer at least 3 hours before using. Apply butter on each naan. Cook them on hot pan, high flame before serving. Cooking on high flame will help them puff well and fully cook them too. Serve immediately. If they cool down, they'll feel chewy.
10. Personal comments:
11. Perhaps rolling them ablong also matters when it comes to puffing them on a pan. Roll them round if you want to puff on the direct flame. Perhaps puffing them on pan keeps them soft even after the second cooking. Need to observe this point.