Naanza

In a big bowl mix together 2 cups maida, 1 tbsp sugar , salt to taste , 1 tsp garlic powder , 1 tbsp milk powder , 1 tbsp instant yeast ( I use yeast with fine particles(instant) , so adding it directly, if u have the one with small balls then you have to let the yeast ferment . For that in a bowl put the yeast , sugar and little luke warm water, cover and keep for 15-20 mins till you can see fermentation bubbles)
Knead to a soft dough with lukewarm water ( if u do not have milk powder at home then you can add a cup of lukewarm milk while kneading) add little oil and form a nice ball of dough . Cover and keep for two hrs till the dough doubles in size …
Roll a ball of dough to form a oblong shape and coat the top with a splash of water . Put the wet side on the hot tava and grill for a min. Now turn your tava so the naan is facing direct flame . Grill till the naan is cooked well. Apply butter on top followed by your choice of mughlai gravy . I have used my butter chicken gravy and kept the tikka pcs separately .
Spread lots of mozzarella cheese on top, followed by chicken tikka pcs , onion , capsicum , tomato , olives and jalapenos . Sprinkle some oregano and chilli flakes on top and bake in the oven till golden.
Drizzle some ranch sauce or choice of sauce on top( optional) cut into pcs and serve hot.
For butter chicken recipe check #naziafarhangravy.