Kesari ( saffron ) Garlic Naan

500 g flour
50 g curd
50 g garlic paste
50 ml milk
10 g ( 2 teaspoon ) sugar
5 g ( 1 teaspoon ) baking powder
1/4 teaspoon soda bicarbonate
A few strands of saffron
1/2 teaspoon salt
25 ml oil

Sieve flour, salt, soda bicarbonate and baking powder together. Make a well in the centre.

Mix sugar, curd and milk well. Add a little if required to the curd - milk mixture.

Pour this mixture over the sieved flour to bind to a soft dough. Cover and keep aside at least 10 minutes. Again punch the dough by using oil and keep aside, covered for fermentation for at least two hours.

Divide into eight portions. Roll into balls. Stuff each ball with garlic paste and a few saffron strands.

Flatten with the palm and stretch the side to give it an oval shape.

Bake in a hot tandoor till done. Similarly prepare the remaining naans. Serve hot.