Chur Chur Naan

Mix yeast and sugar in warm water. Rest 10 minutes until frothy.

Mix flour and salt. Add yeast mixture and knead to a soft, smooth dough. Cover and rest 1 hour until doubled.

Mix potato filling: mashed potatoes, green chillies, coriander, garam masala, amchur, and salt.

Punch down dough. Divide into 4 balls. Roll each into a large disc.

Place filling in center. Fold edges in to seal. Flatten gently.

Roll out again into a thick naan shape.

Cook on a hot tawa until brown spots appear. Flip. Transfer to a direct flame and cook until charred spots develop.

Remove and immediately crush/crumple the naan with both hands while hot — this is the signature "chur chur" (crumbling) technique.

Apply butter generously over the crushed naan.

Serve immediately with yogurt or dal.