Garlic Naan(w/o yeast and tandoor/otg)

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Ingredients:

2 cups maida/all purpose flour

1/2 tsp baking powder

2 tsp sugar

2 tbsp oil

3/4 cup milk

Salt as per taste

1/2 cup water


Garnish with:

1 tbsp nigella/onion seeds

1 tbsp sesame seeds

1/2 finely chopped coriander leaves

1 tbsp chopped/finely crushed garlic

butter


Recipe:

1. In a bowl add maida. To this add baking powder, sugar (to caramelize), oil and salt.

2. Knead soft dough using milk. Knead for 10 mins using both the palms.

3. Keep it aside for 15 mins, covered with wet cloth.

4. Create small balls from the dough and again keep it away for 10-15 mins.

5. After 15 mins, heat the iron griddle/tawa on medium flame. Should not use non-stick.

6. Roll out the dough to oval shape using very minimal to no dry flour at all.

7. Brush the upper side of the rolled out dough with butter and sprinkle the garlic, nigella seeds, sesame seeds and coriander leaves. Roll over with very light pressure so that seeds and leaves get stuck to the dough.

8. Now take the rolled out naan over the palm, upside down. The backside of the naan should not have any butter or flour. Apply the water on the backside and spread uniformly, this helps to stick the naan to the tawa as it sticks to the tandoor.

9. Now put the water side of the naan to the hot tawa. Press gently, so that the naan sticks to the pan.

10. Let it cook for a min or two. After that rotate the tawa and keep the naan over the open flame for a min or two. Increase the flame to high. Don't worry if there are some black spots appearing. It gives a tandoor effect.

11. And the naan is ready, it will come off easily from the tawa.

12. Take the naan in a plate, now pat the butter over hot naan. Do not brush, as it will remove the seeds or garlic from the naan.

13. Serve hot naan with butter chicken or dal makhani or egg masala or paneer masala.


**Notes:

1. Make sure not to use nonstick tawa as the roti will slip and will not stick to tawa.

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