A Hint of Spice

Naan is a leavened, oven-baked flatbread. It is one of the most popular varieties of Indian Breads.It resembles pita bread and, like pita bread, is usually leavened with yeast; unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Typically, the naan will be served hot and brushed with ghee or butter.
In US there are many ways to get Naan.

1.Buy from Indian Store.
2.Make the dough at home,let it ferment for some time and then make Naan.
3.The Easy Breezy one is what I use some time...make it out of Buttermilk biscuit.



Ingredients
Pillsbury Buttermilk biscuit can (makes 10 nans)
Chaat Masala.(If you want Masala Naan)
Dry Mint(Pudina) leaves (if you want Pudina Naan)
Onion(Kalonji) Seeds (If you want Onion Naan)
All Purpose Flour (For rolling the Naan)
Ghee or Butter (For applying on the Naan)



Directions
1.Take the buttermilk biscuit can out of the fridge atleast 30 mins before you have to make naan,so that the dough becomes pliable.
2.Roll out the individual dough rolls using a rolling pin.Before rolling apply a little oil on rolling pin to avoid the dough from sticking on the rolling pin.
3.Roll out the dough in circular shape,using ample all purpose flour.
4.Poke some holes in the rolled naan using fork.
5.Sprinkle the seasonings (Pudina,Onion seeds,or chaat masala )according to your taste.
6.Roast Naan on a Hot Tawa turning on both sides so that they don't burn.
7.Apply Butter or Ghee.
Serve hot with Roasted Vegetables,Cholle,Methi Matar Malai,Dum Aloo,or even Kofta Curry.