Breads are very important in Indian cuisine. Naan, Roti, Parantha are essential to complete the meal.
Today we will make Naan, which we generally eat in Restaurants. But can be easily made at home also.
And we’ll not only make one type of Naan, but Naan, Butter Naan and Garlic Naan. The dough for all these Naans is similar. The flavours and layers after that is different.

Naan/Garlic naan/ Butter Naan
Refined flour – 2 cups
Salt – 1/2 tsp
Sugar – 2 tsp
Baking powder – 1/2 tsp
Milk – 3/4 cup
Oil – 3 tbsp
Butter – for basting
Nigella seeds – a pinch
Coriander chopped – a little

Garlic naan
Garlic chopped – a little
Coriander chopped – a little

Method

Place flour in a bowl and add a generous pinch of Salt to it, Then a little Baking powder, One generous pinch Sugar.
Sugar is added to get a nice colour, To caramelise it nicely. Drizzle a little bit of oil.
And we knead it in Milk. You can use water but I recommend milk for a rich taste.
Now, we make a nice and soft dough form this.
The speciality of this recipe is that you can make it at home on a griddle without a Tandoor or oven.
We knead it nicely with our hands.
This is an eggless recipe. Restaurants mostly use eggs for flexibility of the Naan.
To compensate we knead it very well, and kneading is said to be the best exercise for your hands.
Specially your fingers, your palm, the wrist, it’s a lovely exercise.
We have the dough ready. It needs rest for 10 to 15 minutes, and then we’ll make Naan, Butter Naan and Garlic Naan.
10 minutes are over. Now we take small portions of the dough and make round balls. Like this.
And once again give it a rest for 10 to 15 minutes.
10 minutes are over, our dough is well rested. Turn on the gas.
To make the Naan we roll it lightly, Try to very little or no dry refined flour, That is better.
Just roll it out, if you want, you can make it round, or oblong.
Now we put a little butter on it, a pinch of Nigella seeds, And a little Coriander.
And we press it lightly in this manner.
The most important part, Flip down the butter side, The back side should not have any butter or oil.
In fact we apply some water on it with our hand, And put it on a hot pan with the water side facing down.
So that it sticks to it the same way a Naan sticks inside a tandoor.
Water side down. Again on a high heat. Sift the pan to a high flame. Over there.
And like I said, You can make it on a pan or a griddle, Make sure it shouldn’t be Non-stick. Steal or Iron is the best.
Let it cook for about a minute or two from the bottom and then we turn it and cook it on open flame.
Rotatethe inverted pan  over open flame till the bread cooks. It will come out easily. And it is done.
Our Naan is ready. Now we’ll make Garlic Naan.
For this we take the dough, Chopped garlic, Little Coriander leaves, we press it lightly and roll it.
A little butter on the top. We poke it with a fork. Pick it up and apply some water on the back side.
And water side over the pan. Press the sides so that it sticks. Just a little
Now, turn it and cook it over the open flame. So that it gets a nice colour.
Some of the Garlic or coriander will burn off, that’s perfectly okay.
At this stage, we can take it out, you can have a look at the back side. It’s just like Tandoori Naan.
To give colour on the top side, Cook it directly over the flame. Just like we make Roti or Fulka at home.
Garlic Naan is ready. After taking it out, We put some butter over it.
Just pat it with butter, do not brush it or the garlic may come out. Just pat it.
Now Butter Naan. We roll it lightly.
We have this melted butter, Baste the top of the Naan nicely.
Now, we have dry refined flour. Put the butter side down on the dry flour. Dust off the extra flour.
And now we fold it. We pick up one layer and stick it to another and so on. Finally in this way.
Now roll it like a turban tuck the end of the dough below the dough.r Naan.
Butter Naan is made from these layers, We gently press it and roll it. Spread little butter only on the top. One side, do not turn it. Again, a hand of water at the bottom. And place it over a hot pan. Make sure to press the edges so that it sticks.
Just the edges, cook for about a minute or a minute and a half. Now we turn and cook it.
Now here’s a tip, when you are cooking the Naan. Make sure there is no Ghee or butter on the counter.
Otherwise it will be difficult to stick it. Beautiful. Let’s look at the back side, nice and clean like it’s cooked in a Tandoor. For some colour on the top, keep rotating it directly on the flame.
And look at our Butter Naan. Generously put butter over the Naan, just dab it with butter. And then just crush it with the hands gently. So that our layers open up. Just like this. And our Butter Naan, Garlic Naan and Naan are ready. Now here’s another tip, if in between cooking the Naan drops out. You can pick it up apply more water at the back and stick it back to the pan again. Press it for couple seconds and then invert it.It’ll be okay. Our Naans are ready. Now it’s the time to serve them.
Naan, Garlic Naan, Butter Naan without Tandoor possible and done.