In a large mixing bowl, take maida and add salt, sugar, baking soda and oil.
Add the fresh dahi into the mixing bowl. You can whisk the curd before putting it into the bowl.
Now, mix all the ingredients nicely and crumble well till it holds the shape
Then, add lukewarm water as needed and knead it.
Add more water if required, and knead till you get a soft and smooth dough.
pinch a ball or lemon sized dough for rolling naan. No need to dust the dough ball with loose maida or flour.
Roll it with the help of rolling pin and sprinkle some kalonji or nigella seeds and coriander leaves.
Continue rolling the dough to an oval shape with the help of a rolling pin. Do not roll too thin or too thick. It should be in medium thickness and the size should be smaller than your tawa size.
Now flip the rolled naan and grease water all over the backside of naan, this helps the naan to stick to the tawa.
Gently pull the naan and place the greased side of naan on the tawa and avoid using non-stick tawa.
Now, slightly press the naan on tawa so that it will stick to it properly, this will help when flipping the tawa to cook from another side.
Last Thanksgiving, I made a four-layer pumpkin cake with lots of fall spices that my dad declared "the best cake he'd ever tasted", so I tweaked that recipe to replace the pumpkin with lots of grated carrots and applesauce, which, along with buttermilk and brown sugar, gave the cake such a moist, dense richness