This is my version of the Ginger Naan. This is also my contribution to Jihva For Ingredients: Ginger. This simple bread has been tweaked for ease and convenience.
Maida / All purpose flour - 2 1/2 cup
instant Yeast - 1 tsp
Salt - 1 tsp
Sugar - 1 tsp
Oil or Butter - 2 tsp
Milk - 2 tbsp
Warm Water - 1 cup
Ginger - 1 cup grated / finely chopped
Chili Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander Leaves - 5 to 10 leaves
Pepper - 1/2 tsp
Salt to Taste
Mix all the dry ingredients(Maida, salt and sugar) first including the yeast. Then pour the milk, 1/2 tsp of oil and slowly add the warm water as needed to knead into a firm dough. Pour some more oil over the dough, cover with a wet cloth and let it rise for 1 hour. The dough should become twice it's original size.
In the meantime in a mixing bowl combine the ginger, chili powder, cumin powder, pepper, coriander leaves and salt. Once the dough is ready, take a fist size of the dough, put a drop of oil on it and roll the dough into a small disc. Rolling becomes easy when the dough is placed between to cling wrap sheets. Then place a tsp of the ginger mixture in the center of the dough and bring all the sides together to form a ball again. Place the top cling wrap back and roll it into a oblong shape. Here is where you need a tandoor - traditional Clay Oven. Well since I don't have that and as my baking skills aren't exactly spectacular, I used a cast iron griddle that I normally use for Dosas.
Heat the griddle and carefully place the naan. Let it rise for 3 to 4 minutes and then flip it over. At this time you can add a drop of butter over the naan. Remove and serve hot. Naan or any other kind of bread made from Maida should be consumed hot as they tend to become rubbery when cold. And if you are wondering will using the griddle actually make soft naans - you bet, it will be soft and puffy.