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Masala Paneer Naan ( Roti and Subzis) recipe - How to make Masala Paneer Naan ( Roti and Subzis) Tags PunjabiJain Rotis, Jain ParathasMughlai Rotis, NaanNaan / Kulchas Preparation Time: 30 mins Cooking Time: 30 mins Total Time: 601 hours 25Makes 25 naans Show me for naans Ingredients For The Dough2 cups plain flour (maida)1 tsp sugar1 tsp dry yeast1 tbsp curds (dahi)1 tbsp ghee1/2 saltTo Be Mixed Into A Stuffing2 cups grated paneer (cottage cheese)1 1/2 tbsp finely chopped green chillies1/4 cup finely chopped coriander (dhania) salt to tasteOther Ingredients plain flour (maida) for rolling butter for smearing Method MethodSieve the flour very well. Keep asideCombine the sugar and yeast in ¾ 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.Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.Knead the dough for at least 6 to 7 minutes.Keep the dough under a wet cloth for 30 minutes.Knead again for 1 minute.Divide the dough into 25 small balls, flatten into naans and roll into 50 mm. (2”) diameter circle.Put 1 tbsp of the filling in the centre , close the edges and roll again into a 100 mm. (4”) diameter circle.Place 5 naans on a hot tava and cook them only on 1 side till they are light brown in colour.Then place them on an open flame and cook from both the sides , till they are golden brown.Repeat steps 9 and 10 to make 4 more batches.Serve hot with butter. Nutrient values per naanEnergy79 calProtein2.5 gCarbohydrates7.6 gFiber0 gFat4.3 gCholesterol0 mgVitamin A106.4 mcgVitamin B1-0.1 mgVitamin B2-0.1 mgVitamin B30.1 mgVitamin C0.7 mgFolic Acid0 mcgCalcium57.5 mgIron0.2 mgMagnesium0 mgPhosphorus0 mgSodium11.6 mgPotassium12.9 mgZinc0.1 mg