For Naan cover
1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour
1 boiled and mashed potato
1 cup crumbled paneer
Pinch of haldi
Salt to taste
Finely chopped coriander leaves
1/2 teaspoon mangarel
Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Mix all the ingredients and make the stuffing.
Make a small bowl shape of the dough and fill a spoonful of stuffing.
Press the ball, sprinkle coriander and mangarel.
Roll lightly to make a naan.
Cook it on both sides on non-stick tawa.
Apply butter and serve hot.