Garlic and Coriander Naan

Naan bread is very popular among all the Indian Restaurants in the west . It's a classic North Indian or Pakistani Flat bread traditionally made in a Tandoori oven. This particular flavour of naan is also very popular, as garlic and coriander goes well with each other, this bread is a fantastic combination for a spicy curry. Since this is a very popular bread, I just want to have a few words about ghee, yes ghee also plays a small role in this soft flat bread.

Ghee

My husband just bought some ghee, recently when he travelled to India. When I just opened the bottle of the ghee, it was so good, I just felt like having some nice Indian sweet but unfortunately he dint get any sweets this time.
Ghee is very popular in Indian cooking, not only in making sweets but also in other day to day dish. Ghee is also known as clarified butter. Ghee is not just made by melting the butter, but simmering the melted butter in a pan for a long time until the milk solids settle at the bottom and a clear layer forms at the top. Ghee doesn't have any hydrogenated fat so it's good for health too when take it in a moderate level.
The taste of a good Indian sweet depends upon the good quality of the ghee. Oh! I still could smell the aroma of home made ghee which my mom used to make.

Right now to the recipe, this recipe is from my favourite recipe book The Bread by Christine Ingram.
Ingredients:
Plain flour- 280 g
Warm water- 100 ml
Yogurt- 4 tbsp
Ghee- 1 tbsp
Garlic- 2 cloves
Coriander leaves- 2 stalk chopped
Nigella seeds or black onion seeds- 1 tsp
Dried yeast- 1 tsp
Salt- 1 tsp
Honey- 2 tsp
Method:
Sift the flour in a large bowl, add the yeast, nigella seeds, grated garlic, salt and mix well. Make a well in the center, add the yogurt, ghee, honey and warm water mix together to make a smooth dough.
Place the dough in a clean and oiled bowl, cover with a cling film. Allow it to rise for 1 to 2 hours or until doubled in size.
Once doubled in size, knock the air back, add the chopped coriander leaves, knead it again. Divide the dough into 4 or 6 equal size balls. Cover the balls and allow it to rest for 10 minutes.

Preheat the oven to high, place a baking sheet inside the oven. Roll out the balls by sprinkling some flour. Roll out into a oval shape, and stretch it in one side to make the naan shape.

Place the naan  2 at a time in the baking sheet and place it in the oven for 3 to 4 minutes until it puffs up. Then place it under the grill for 1 minute until it browns on top. Apply some melted butter on top before serving.
Serve the bread warm with some curries.
This recipe goes to CWS- Nigella seeds hosted by me started by Priya's Easy N Tasty Recipes, Champa's Bake Off  event, Yeastspotting, Bookmarked  Recipes Tuesdays by Priya, Tempt My Tummy Tuesday and to Heart n Soul.