Ok, this naan came about as a bail out on a bread project my 14 year old was attempting for breakfast one Sunday morning. We were hungry and we got impatient and slapped it on a stickless pan instead and walla!!! It worked, and we didn't even need a tandoor for that. How come no one told us this all these years??
2 cups flour, 1 tsp dry yeast cultured in one cup warm water, 1 tsp sugar and a dash of milk, mix and knead to form dough. No need to rest, just roll it out and slap into really hot, stickless pan. Turn three times so it puffs up. It cooks within one minute and sprinkle some ghee. We perfected it ever since.
And this is no tadka dal in the original sense, it is chuck-in-whatever-you-have version. A cup of mysore dhall (this stuff cookes fast unlike the yellow version) cooked with 1 chopped carrot, 1 chopped white brinjal, 5 crushed garlic, 2 teaspoon crushed fennel seeds, 1 green chillies, and 1 cup frozen french fries.... what?? ...yes, frozen french fries.... because i was too lazy to peel potatoes early morning!!! When it was all mushy and cooked, about 20mins, you top it with the usual toasted stuff. In 2 tbsp melted ghee add 1 chopped big onion, 1 tsp mustard seeds, 2 inch cinnamon, 1 star anise, 3 cloves and curry leaves. Salt and a dash of lime juice and half a cup of cream or thick coconut milk, dont boil it. Ok, my secret ingredient, a tsp sugar. And you want more heaty, add half tsp really black pepper powder.
