Stovetop Garlic Naan

In a mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk to evenly distribute the leavening agents.

Add curd and oil. Mix thoroughly to form a crumbly texture.

Gradually add lukewarm water, kneading diligently into a soft, slightly sticky dough that bounces back to the touch.

Coat lightly with oil, cover with a damp towel, and place in a warm spot for 1.5–2 hours to allow the gluten to relax and aerate.

1 hr 30 min–2 hr

Punch the dough down lightly and divide it into evenly sized medium balls.

Roll a ball into an oval shape using dry flour. Generously sprinkle minced garlic and fresh coriander, then gently press them into the dough with a rolling pin.

Flip the naan and liberally brush normal water onto the plain surface.

Carefully place the wet side down onto a smoking hot iron tawa (do not use non-stick). Cook until distinct bubbles emerge on the top.

Invert the tawa directly over the open flame, moving it as needed so the top cooks and gets charred brown spots.

Scrape off cleanly with a spatula and immediately slather with melted butter.