Garlic naan

Garlic butter Naan 

Ingredients 

Butter - 2 tsp 

Coriander leaves - handful

Oil - 2 tsp

Garlic paste - 1 tsp 

Curd - 1 tbsp 

Maida - 1 cup 

Salt - to taste 

Yeast - 1/2 tsp (dropped in 2 tsp water) (optional, I avoided) 

Baking soda - 1 pinch (optional, I avoided) 

Method 

In a bowl, add all the ingredients one after other except butter and coriander leaves. 

Now knead them to a dough and let it rest for an hour or two. 

Now after resting, make dough into small balls. 

Flatten the balls into Naan (slightly thicker than chappathis) 

Heat the chappathi pan. 

Apply water on one of the naan and place the watered side to the hot pan. Now turn the pan upright before the Naan looses its stickiness in pan and show it to the flame. In this way you can cook the naan in tandoori way. 

You can also cook the Naan as same as we do chappathis. 

Apply the butter and sprinkle coriander leaves after cooking the Naan and serve them hot. 

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