In bowl add flour, yeast, salt, sugar, 2 tbsp oil, water. knead to make smooth, soft dough. smear 1 tsp oil on the top of the dough. cover the dough. Keep aside dough for 2 hour for it's first proofing at room temperature.
Take some flour for dusting during rolling so that dough will not stick to the surface. Roll the dough and divide it into 10-12 equal parts. Roll each dough into disc not more than 2 mm in thickness and apply melted butter with a brush. Keep disc on silver foil paper. The buttered side of discs should be facing upward.
Continue the same process with the rest of the divided dough pieces. Place the next disc on the previous disc and thus make a layer of 10 disc. Don't butter the last disc.
As butter is very soft it will be difficult for rolling. So cover the disc layers with silver foil and freeze them for 25 minutes in refrigerator.
After removing disc layers from refrigerator, dust some flour on it and rolling board. Now roll disc into long rectangle about 5 mm in thickness and cut into smaller triangles or rectangles. Cut slightly base of triangles. Place some chocolate piece on these shapes and roll them into Croissants shape.
Apply melted butter brush over croissants. Cover and keep aside for at least 2 hours until croissants puff up. Brush with melted butter for second time over croissants before baking. Put enough space between so that Croissants won't touch each other while proofing or baking.
Preheat Pan. Spread salt, place a small dish on the bottom and heat on medium flame for 3-4 mins. Brush butter over baking tin and keep Croissant on it. Now put this baking plate on a wire rack kept inside pre-heated pan. Cover pan with lid and cook for 25 minutes on low flame.
After 25 mins if you see that base portion of Croissants is crisp & golden, but top portion is still soft then turn over all this croissants upside down and cook 4-5 minutes more by closing lid of pan.
Remove the Croissants and make a nice plating.
Yours Croissants are ready to serve.
