Chur Chur Naan/Amritsari Kulcha

Crush coriander seeds. In a mixing bowl add all the ingredients for the stuffing. Mix well.

Adjust the seasoning as per taste. Stuffing is ready. Keep aside.

In a mixing bowl add in flour, sugar, baking soda and salt. Give it a mix.

Next add in 4 Tbsp. of ghee and mix everything rubbing between your palm to make crumb like texture.

Now add in curd and warm water as required. Add little water at a time. Knead to a smooth and soft dough.

Cover and let it rest for at least 20 minutes.

After 20 minutes, knead and spread the dough on flat surface. Apply ghee on the spread-out dough and sprinkle some dry flour.

Next starting from one end start rolling the dough and make it into a round cylinder. Folding the dough will make flaky and layered Naan. Refrigerate the roll for 30 min.

Divide the stuffing into 10-12 equal parts. Take one dough ball and flatten it with your fingers or roll it. Add 1 part of stuffing to the rolled dough.

Gather all edges from the side and pinch in center to seal it properly. Flatten lightly with your hands and apply chopped coriander on top.

Roll the stuffed dough on a dusted floor to make around 6” round.

Now apply some water on back side and place the naan on a hot tawa/griddle.

Cook it from both sides. Upturn naan to cook it properly or cook the naan on flame when it is almost done for crispy texture.

Remove and apply some butter. Next crush it lightly between your hands and add more butter. Adding the amount of ghee is all depends on personal preference.

Your flaky Chur Chur Naan is ready. Serve hot with Amritsari Chhole or any Daal or curry.