Garlic Naan without tandoor

Ingredients 

1 cup = 240 ml

2 cups maida OR 1 cup maida + 1 cup wheat flour

curd 1/2 cup -120 ml

luke warm milk 6-8 tbsp or more

2 tbsp melted butter/ oil

1 tsp garlic grated

2 tsp sugar

1/2- 3/4 tsp salt as per taste

1/2 tsp baking pdr

1/4 tsp baking soda

for topping

1 tbsp finely chopped garlic

3 tbsp  melted butter

1 tsp kalonji seeds

Method

in  a mixing bowl add flour, baking pdr, baking soda, salt, sugar, grated garlic, mix well.

add curd, oil, 4 tbsp warm milk, begin to mix to form a smooth dough, adding more warm milk as needed. You may need upto 1/2 cup milk.

knead well, until the dough turns soft, elastic and pliable. When you press down the dough with your finger, it should dent easily.

Optionally you can cover and rest the dough for 1-2 hours in a warm place. 

Grease your fingers and divide the dough to 6-8 parts depending on the size you prefer.

Make smooth balls, keep them covered until you finish rolling the naan.

Don't dust flour to roll. You may use your fingers to stretch.

How to make Naan

Place the ball on a parchment paper to roll without using flour, or else it will not stick well to the tawa and may fall when you turn it.

roll the ball 6-9" long and 5-6" wide depending on the size of the ball you've taken.

Sprinkle kalonji, garlic, coriander leaves, press or roll it lightly.

When you're done rolling all the naan, heat a tawa

Put water well on the side of the naan which doesn't have the topping, so it will stick to the tawa

once you see the bubble, turn the tawa over the gas for the top side to get cooked OR place the top side on the wire rack top side down on the gas to cook it.

Once both sides are cooked, apply butter on the topping side, serve hot with paneer burji/ palak paneer/ dal makhani.

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