Garlic nan

 INGREDIENTS

3 cups Maida

1 cup Yoghurt

3 tbs Milk Powder

1/2 tsp Baking Soda

1 tbs Sugar

2 tbs Ghee

Salt To Taste

Water As Required

Chopped Garlic and Corriander Leaves

Butter For Basting 

METHOD

• Combine the maida, ghee, yoghurt, milk powder, sugar, baking soda and salt in a bowl and knead to a smooth dough using water if required.
• Make sure the dough is soft and elastic.
• Cover with a wet tea towel and let it rest for 8-12 hours. This dough will not rise or double in size. But the resting makes the nans softer and dosent get hard or chewy once it cools.
• Divide the dough into equal portions.
• Roll out the dough into oval shape using a rolling pin. Make sure you do not make it too thin nor too thick. 
• Do not roll the nan larger than your tawa size.
• Add a teaspoon full of the garlic corriander mixture on the nan and press it in place with the rolling pin.
• Place the nan on a hot tawa. After a minute or two, bubbles will start to appear.
• At this point lower the flame and cook for another minute or two.
• Now flip the nan over and cook the other side for 2-3 minutes on low flame.
• Flip it over and baste with butter.
• Cut into 2-3 pieces and serve hot.

Chopped Garlic and Corriander Leaves Mixture

Dough rested for 10 hours