For preparing Butter Naan, dissolve yeast in luke warm milk and cover it with a damp cloth and wait for 5-10 mins for the yeast to be frothy.

Mix the dry ingredients (maida, baking soda, salt and sugar).

Add wet ingredients (lightly beaten egg, curd, yeast and veg oil) to the above dry mix.

Knead it well until u get a very soft dough.

:- It will be very sticky initially but by continuous kneading and by adding very little flour it will become non sticky. Do not add more flour because naan will become hard.

Keep the dough covered with a damp cloth for 4 hrs.

Knead it for 5 mins after every 1 hr so the dough will double in volume.

Punch out the gas and make equal sized 4 balls and flatten it.

:- Do not make it too thin. Make punches on the naan using forks.

Heat an iron griddle on the stove and transfer the naan onto the griddle.

Wait until it starts to bubble on the top side. Cook the other side in flame and add butter.

:- Serve hot with chicken curry.