Preparation time: 30 minutes

Cooking time: 10 minutes

Makes : 20 Naans

1 onion, chopped

2 tbsp. fresh curd

3 to 4 chopped chilies

1. Sieve the flour very well.
2. Mix the sugar and yeast in one cup of warm water and stir until the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
3. Add this liquid along with the curd, ghee and salt to the flour and make a soft dough by adding some more warm water.
4. Knead the dough for at least 6 to 7 minutes.
5. Keep the dough under a wet cloth for 30 minutes.
6. Knead again for 1 minute.
7. Mix the ingredients for the stuffing well.
8. Divide the dough into 20 small balls, flatten into naans and put one tsp. of the filling into the center.
9. Close the edges and roll into oblong shape you like.
10. Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat the cooker upside down.
11. Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
12. Remove and apply butter. Serve hot.