Name: Coriander and Sesame seeds Butter Naan recipe by Rathy V at BetterButter
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 2
Ingredients: Wheat flour - 3/4 cup; Maida - 3/4 cup; Active dried yeast - 3/4 teaspoon; Sugar -1 teaspoon; Warm Water - 1/4 cup (more if needed); Ghee - 2 tablespoon; Curd - 2 teaspoon; Salt as needed; Butter - as needed to cook the naan; Fistful of coriander leaves - finely chopped; Black sesame seeds - 3/4 teaspoon

Ingredients Serving: 2

Wheat flour - 3/4 cup
Maida - 3/4 cup
Active dried yeast - 3/4 teaspoon
Sugar -1 teaspoon
Warm Water - 1/4 cup (more if needed)
Ghee - 2 tablespoon
Curd - 2 teaspoon
Salt as needed
Butter - as needed to cook the naan
Fistful of coriander leaves - finely chopped
Black sesame seeds - 3/4 teaspoon

Instructions

The first step is to proof the yeast. Take 1/4 cup warm water in a bowl and add the yeast. Next, add the sugar and leave it undisturbed for ten minutes. (If the yeast is active, it will be frothy after ten minutes.)
Make sure the yeast has proofed properly and dissolved.
Now, add in both the flours, curd, ghee and salt in a bowl. Then pour in the water-yeast mixture and start kneading.
Knead well to get a soft smooth dough. If needed add more water and knead. Once you get a smooth and non-sticky dough, cover it with a moist cloth and set aside for 1.5 hours.
After this time, the dough would have doubled. Make 6 medium sized balls from the dough. Cover and set aside for 15 minutes.
Mix the chopped coriander leaves and sesame seeds separately in a bowl.
In a rolling board, dust some flour, take a ball of the dough and roll it into a small disc. Place a little of the coriander-sesame seeds mixture on the board (just as needed for 1 naan).
Place small disc on the top of the mixture and roll dusting some flour if needed. Roll into a flat and thin disc. (You can make tear shape naan if you want.) Repeat this process for the other five balls of dough.
Heat the tawa, place some butter, then place the naan with coriander-sesame seed side facing the heated portion of tawa. Cook with butter on both sides of the naan and smear on top as well.
After the base is browned cook the other side with butter as well. Repeat the same for all the naans.
Serve with your favourite curry/masala and enjoy it hot!

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