Baby Butter Naan 

Naan, as we have a tendency to all apprehend is created with a raising agent (leavened), that makes these flatbreads terribly soft and goes equally well with eater and non-vegetarian gravy dishes. it's one in all the favored bread from the Central Asian culinary art and in fact Indian.

Similarly “Baby Naan” is extremely in style in a geographic region and is usually served in any occasion or a get along. These square measure little and downlike, that I assume wherever the term “Baby” comes from. although they're typically kitchen appliance baked, you'll be able to simply prepare them on a tava and serve along with your favorite curry. These square measure my favorite and that I got to have them whenever I'm creating a butter masala.

Ingredients:

Maida /All Purpose Flour/Refined Flour – 2 Cups

Curd/Yogurt – ¼ Cup

Baking Soda – ½ Tsp

Baking Powder – 1 Tsp

Sugar – 1 Tsp

Oil – 2 Tsp

Salt as Required

Butter – 2-3 Tbsp

Coriander Leaves – 1 Tbsp

Recipe:

In a mixing bowl, take all the dry ingredients (maida, baking soda, baking powder, and salt) and sift them together. Discard the residues, if any.

Now add the sugar, oil, and curd and mix it well.

Add warm water, little at a time and knead a soft and smooth dough.

Cover and let it rest for 2 hours. Keep it in a warm place.

After 2 hours, sprinkle some dry flour and knead it again for 5 minutes.

Divide the dough into equal portions. Make balls of 2-inch diameter.

Place a tava on a gas stove and let it get heated.

In a small bowl, melt the butter and add the chopped coriander leaves and keep it aside.

Smear the surface with little oil, where the naan will be rolled out.

Take one ball and roll it into a small sized roti (circle of 4-5 inches). Do not make it too thin as the baby naans are supposed to be thick. Remember the roti will shrink as soon as it is lifted from the rolling surface.

Place the naan on the heated tava and over a medium-high flame let it get cooked.

When you see bubbles appearing on the surface, gently flip it. Let this side also get cooked.

Once both the sized are done, hold the naan with the help of a tong and place it directly over the flame. This way the naan will have small brown spots like the one they serve in restaurants.

Now brush the top surface with the melted butter and coriander leaves mixture.

Serve it hot with your favorite curry.