NAAN BREAD - THE IDEAL HEALTHY MEAL

 Just to let everyone know, Naan is a type of Indian flatbread that’s easily available in several North Indian restaurants.

Making it at home is doable if your kitchen cooktop has flame instead of induction.

I could never try it because, by the time I became aware of how it’s made at home, I had moved to an induction-based kitchen with only non-stick pans.

Here’s how you can make a delicious Garlic Naan with No Oven, No Yeast, and No Tandoor…

• Knead all-purpose flour (maida) into a soft dough after adding a pinch of baking powder, baking soda, salt to taste, some curd, and refined oil
• You can also use whole wheat flour for health purposes, but the authentic way is using maida
• Cover and rest the dough for 2 hours
• Take some melted butter. Add grated garlic and chopped cilantro to it
• Use a No Non-Stick griddle (Tawa) on the flame because we want the bread to stick to the griddle
• Roll a ball-sized dough in an evenly thin oval shape, brush water on one side and place it on the tawa with the water surface facing down
• Once you see large bubbles on the bread, brush the butter mixture on the upper surface of the naan
• Turn the tawa upside down and let the naan cook directly on the flame until golden brown

• Scrape it from the tawa once cooked on both sides
• Serve with a gravy-based dish. My personal favorite that goes with Naan is Dal Makhani

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