In a bowl, combine the flour, salt baking powder and sive together.

Add to the flour oil and yogurt water if you need. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 4-5 minutes. Transfer the dough to a large, lightly oiled bowl and cover with a damp kitchen towel or clean film. Let rest for 1 hour at room temperature.

Meanwhile minced the garlic and roughly chop the coriander.

Punch down the dough and turn out onto the counter. Shape into a ball and divide into 12 small Or (6 big) equal-sized pieces. Roll each piece into a ball.

Heat a large, cast iron or heavy nonstick skillet over medium heat. Roll each ball into 1/4-inch (1/2cm) thick. Sprinkle some minced garlic and chopped coriander, lightly press. Cook until large bubbles form on the surface, about 1-2 minutes. Flip, press gently, and cook until bubbles on the bottom are charred, 1 to 2 minutes more.

Brush naan with butter, stack on a plate and cover with a towel to keep warm as you cook the remaining pieces.

#Tip

#Garlic_Butter_for_Naan_or_Bread

heat butter till it is fully melted. Add minced garlic to the butter and mix well brush top of the naan or bread.