i prepared two sets of dough the first day,using the beater with dough hooks.the egg beater saved me lot of time.first dough for preparing paratas.the other one for rotis.once i was done serving my mom and hus with paratas and rotis,i combined the remaining two doughs into one,refrigerated it overnight.next day,using my cast iron tava,finished off the remaining dough by preparing soft puffed tandoori naan.here goes the recipe:
first dough recipe:
2 cups maida
1 cup semolina
1 tblsp salt
enough water to combine into loose dough,similar to pizza dough consistency.
second dough recipe:
2 cups atta and salt.water to form soft dough.
its amazing how easy it is to prepare parata,chapati and tandoori naan with quick time saving dough mix.
just a quick note on tandoori naan,once its partially cooked both sides on the pan,lift the naan and place it over the gas stove to puff it up.that will give your bread the soft texture and the classic burnt appearance on either sides.