Butter Naan & garlic Naan | Homemade garlic Naan - on pan | Indian flat bread Naan - without tandoor

 Cooking Time: 30min (Dough needs rest for about 15 min)

Ingredients:

Item	Quantity
Wheat flour or Atta or All-purpose flour	1 Cups
Sugar	1 Tablespoon
Sesame Seeds or Til	2 Tablespoon
Baking Soda	1 Teaspoon
Curd	4 Tablespoons
Milk Powder	1 Tablespoon
Garlic	8 to 9 cloves
Fresh Chopped Coriander	3 Tablespoons
Ghee or melted butter	5 Tablespoons
Salt	As per test

Recipe: 

1. Let's make a dough from wheat flour or all-purpose flour first, cause it need rest for about 15 min. Take a bowl and add all-purpose flour or wheat flour, baking soda, curd, sugar, milk powder and salt as per test.
2. Mix it well and we need to knead dough from it, by adding lukewarm water bit by bit in it. We need to make one nice and soft dough.
3. Knead the dough for a minute and make it soft. This is also one of the important processes for making the very soft naan.
4. Apply some ghee or butter on top of the dough and cover it by a cloth. Give it a rest for about 15 min.
5. Till that we can chop the garlic and coriander. We need to chop it very finely.
6. Make the same portions from the dough and make it smooth. Within this quantity, 4 to 5 balls are expected. Size and shape of naan are totally depended on us guys.
7. Take a portion from the dough and spread it by pressing it from the finger. Again its totally depend on you, you can roll it or spread it by hand. Ideally, it's an oval shape.
8. It's thin in size, you can refer to the referral image. After roasting it, it will increase in thickness. So better to keep it thin for now. 
9. Spread some sesame seeds or Til, coriander and press it by wet hand. On another side of naan, we need to apply some water to stick it to the pan.
10. Heat up the normal pan, just need a strong handle. Keep the flame high only. We need to place naan on a pan by watery side down to the pan. To sticking it to pan just press it a little by fingers or spoon.
11. After that turn the gas on medium flame and cook it for half of the min. Now take a pan in hand (off course handle) and flip it and make coriander side on top of the flame. Keep the pan in hand only, we need to roast it from all sides, so move the pan accordingly.
12. All right. Remove the naan from pan apply some butter on top of it and your butter naan is ready to eat.
13. For garlic naan we need to do the same process, we just need to apply some chopped garlic along with sesame seeds or Til, coriander in step no - 9 and your garlic naan is also ready.

Tips:

If we are not comfortable to roast another side on of naan directly on the flame, we can roast both of the sides on the pan itself. Just don't need to apply water, cause we are directly going to flip the naan.

This super delicious and rich kind of  Indian bread contains about 210 calories. It's very healthy in nature and specifically made in Tandoor. Traditionally its spread by hand, not with a rolling pin.

In Panjabi menu of any Indian restaurant, you will get these bread easily available. It's very popular all over India and people love to eat it.

Normally, as per the traditional recipe, we are not going to add yeast in it. Generally, in restaurants also, they are not adding the yeast in naan at all.

In North India, people usually have it with butter paneer, kofta curry, paneer tikka masala, green peas masala, palak paneer, mutter paneer like spicy veggies, which contains lots of gravy and lots of vegetables as well.

In Panjab, its very popular food bread. In every Panjabi home, a tandoor is available generally. People used to have it occasionally.

Have fun guys and enjoy this is kind of very rich bread. Don't forget to try it we know you will fall in love with naan. It's very easy to make, hope you will love it a lot. 

Reference images: 

Roll the dough, spread some sesame seeds or til, garlic, coriander and press it by wet hand.