Garlic & Coriander Naan: Without yeast

Here in the UK, there are few typical Indian cuisine jargons used by British. Like Chicken Tikka Masala, Pilaf Rice, Curry and Naan Bread. Its really amusing to see how British enjoy eating Indian food. The famous Indian restaurants here are always filled with mostly non-Indian people. Its a pleasure to watch them cherishing our dishes. The other day my colleague asked me what have I got in lunch. I had got Carrot parantha rolled with potato subzi in it. But I couldnt find a better way to explain it my that English girl. In advent of explaining my dish to her I asked if she is aware of Indian bread. ''Off course I know Indian bread'', she said ''Naan bread''. She grinned :D I sighed !! '' Yes dear, Naan bread, thats the thing I've made''

Now whenever any one in my office asks me what is that am having for lunch, I say only three things. Curry, naan or Pilaf Rice. There is no other  thing they do understand any way. :) Regarding this recipe which I used for making Naan, it was my first time I made naan at home. So some how it is special for me. I always thought making naan would be quite difficult, but fortunately its very simple. Would definitely try to make it quite often. even planning to get it one day for Office, to show my dear friend what a actual naan bread is :)

This is a simple recipe without any use of Tandoor, egg or Yeast. Almost the same taste as of a Dhaba naan with subtle smoky flavor. 

Ingredients:

1. 2 cups All purpose flour

2. 1/2 cup milk

3. 1/2 cup yoghurt

4. 1 tsp Sugar

5. 1/4 tsp Salt

6. 3/4 tsp Baking pwdr

7.  A pinch of baking soda

8. 1 tsp dried herbs of your choice ( I used panch phoran )

9. 1 tbsp Butter / oil

10. 1/2 cup Coriander leaves, chopped

11. 2-3 garlic cloves minced. 

Method:

Sieve flour, baking soda and powder in a bowl. Make a well in the middle and pour in Sugar, Milk , yoghurt and Salt gradually and combine to form a soft dough. Cover with damp Kitchen towel and let it rest in a warm  place for about 2 hrs. I kept it in an oven with light on. 

After its done, knead it again with soft hands for 2-3 minutes. Dust the rolling surface with a little flour and take a bite size dough in hand. roll it with rolling pin in oval shape. Sprinkle a bit of spices over it. 

Wet your fingers with water and run on a side of the rolled naan.

Heat a non stick pan, place the wet side down over it and cover the pan with a lid for almost a min. Remove the lid and you will find the naan bubbling up on top. 

Now you have to cook the other side directly over the flame. But there has to be a separator in between. Like you can place a roaster pan over it, I simply used the oven tray between  the flame and naan. Do this for a few seconds with the help of tongs from a distance.

Mix the minced garlic with the melted butter in a bowl. Spread this mixture over the naan and sprinkle coriander leaves on top. Press gently with fingers to help it stick. Serve hot

Linking to Krithi's Festive Potluck