EASY GARLIC HERB AND SESAME NAAN

Ingredients :
(Recipe adapted from here)
prep 25 mins        cook  35 mins            makes 10

Garlic Butter :
3 tbsp soft butter
8 cloves garlic, peeled and very finely minced

Dough :
300 g (3 cups) plain or all purpose flour
2/3 - 1 tsp fine salt
1 1/2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
3 tbsp lightly toasted sesame seeds
1 cup chopped fresh coriander, Indian borage or flat leaf parsley
60 ml (1/3 cup) plain unsweetened yoghurt
140 ml (2/3 cup) water
5 tbsp runny garlic butter (cooled)
A little extra garlic butter or plain melted butter for brushing


1.  Make garlic butter by combining butter and garlic in a small pot and cooking over very gentle heat for about 5 minutes, stirring often, to prevent burning. When fragrant and garlic is limp, turn off heat and leave until cold.
 
2.  Combine flour, salt, sugar, baking powder,baking soda and chopped herb in a large mixing bowl and mix well with fingers. Add yoghurt and water and mix into flour until well incorporated. Mix in the garlic butter and knead for a minute or two, or just enough to form a ball of soft dough. Do not overknead or breads will be tough.

3.  Snip dough into 10 pieces with scissors and flatten them into discs. Dust both sides of discs generously with flour and stretch each out into small oval or tear drop pieces.

4.  Roll out a piece into a thin ovoid or tear drop shape. If dough resists rolling and keeps stretching back (not likely unless dough was overkneaded) cover and rest for 15 minutes then roll again.

5.  Heat a heavy pan or griddle until very hot. Put naan on griddle and cook about 1 minute or until top of naan puffs and bubbles. Flip over and cook other side for 1 minute. Flip over and cook each side a further 1 minute each, until puffed and lightly scorched here and there.

6.  Remove from pan and brush top lightly with melted butter. Keep warm and repeat for remaining pieces of dough.

Serve warm with curry, tandoori chicken, keema, green chilli chicken or sambar.