Ø 2 cups plain flour (maida)
Ø ½ cups hot milk
Ø ½ tsp baking pwd
Ø 1 tsp nigella seeds (kalaunji)
Ø 1 tsp black or white sesame seeds (til)
Ø ½ cup warm water
Ø ½ tsp salt
Heat milk and put in a large shallow pan or a mixing bowl. Add baking powder to the hot milk. Mix well and keep it undisturbed for 1 minute. Bubble will start appearing on the surface
Sift plain flour and salt together. Add flour to the hot milk in the pan or bowl. Mix well. Knead to a soft dough with enough warm water. Keep in a warm place for 3-4 hours to swell.
At serving time, make 6-8 balls of the dough. Roll out each ball to an oblong shape. Sprinkle some onion seeds or sesame seeds. Press the seeds with a rolling pin. Pull one side of the nan to give it a pointed end like the shape of the nan.
Apply some water on the back side of the nan. Press on the walls of a hot tandoor. Alternatively cover the rack of the oven with an aluminium foil. Bake the nan in a very hot oven or broiler by keeping them on the foil. When light brown specs appear on the surface, turn the side of all the nans. Cook till done. Smear some butter on the hot nan and serve hot with dals or curries.
