Methi Naan

                                                     Methi Naan

       Winter is the best time to enjoy authentic Punjabi dishes. I used to wonder how the methi leaves stick firmly to the naan or kulcha, but recently came to know that by applying little water and smearing the methi leaves, the methi leaves stick to it after cooked on the tawa.
          
                         Fresh methi can always be replaced with kasuri methi, if fresh methi leaves are not available. Methi naan is very aromatic and tasty, whose slight tinge of bitterness of the methi gives it its unique taste.

Cuisine: Punjabi 
Preparation Time: 10 minutes
Resting Time: 2 hours
Cooking Time: 3 to 5 minutes per naan

Ingredients:
Maida: 2 cups
Curd: 2 table spoons
Salt as needed
Water as needed
Butter or Oil: 2 table spoons
Finely chopped kasuri methi leaves: 1 cup tightly packed

Method:
1. Take maida in a bowl, add salt, curd and knead it, sprinkling water in-between, into soft dough.
2. Let the dough rest for 2 hours.
3. Take the dough and divide it into equal sized balls.
4. Roll it out evenly into a thick circle.
5. Apply water on both sides of the circle and smear methi leaves lavishly on it.
6. Place a tawa on the stove over high flame and heat it.
7. When the tawa is hot, put the methi naan over it and cook it for a minute and then flip and cook it till dark brown spots began to appear on the naan.
8. Now apply butter or oil on both the side and take it out (or). 
    After flipping naan on the tawa for a minute, place it on the wire-rack and flip it till  golden brown spots began to appear, take it out. Smear butter or oil and serve it hot with subzi of your choice.

Note:
1. The resting time of 2 hours is a must to obtain soft naan.
2. Adding curd results in soft and fluffy naan.