Recipe : Homemade Tandoori Naan

Ingredients

Egg - 1
Maida - 1/2 kg
Sugar - 1 tbsp
Salt    - 1 tbsp
Curd   - 100 ml
Butter/ghee/oil - 4 tbsp
Baking powder - 1 tbsp
Kasthuri methi - 2 tbsp
Milk - as required to knead a soft dough
Garlic pods finely chopped - as per taste


Kasthuri methi and garlic pods are optional.Quantity can be added/reduced as per ones taste.


Method

1.Add all the ingredients except Kasthuri methi and Garlic pods in a big bowl or on a clean dry table and knead well for almost 10-15 mins.Cover the dough with a wet cloth and leave it aside for almost 2 hours.I personally prefer to do this on the wooden table where one has enough space to knead and roll out the dough later as well.Makes the cleaning up part a bit easier.
2.Preheat the oven to 300 degree celsius.Thats the max I could do in my conventional oven.
3.Make big balls of the soft dough.These balls should be thrice the size of a regular chapathi ball.Flatten the balls using a rolling pin.Make them a little thick.They will be fluffy if thick.
4.Sprinkle some dry kasthuri methi leaves on top and some chopped garlic.Press them into the dough with hands.
5.Line a baking tray with silver foil and sprinkle some oil lavishly to prevent the dough from sticking to the tray.
6.Place the rolled dough carefully on this tray,sprinkle some ghee/oil on top and bake it till golden brown spots appear on both sides.
7.Remove once cooked and using scissors cut the naan into triangles.

Goes well with : Any non-veg gravy/ a simple dal gravy.They stay soft even if reheated.