Whole Wheat Naan with Garlic

1. In a large bowl, mix the flour, salt and baking soda and set it aside.
2. In a small bowl, mix only ½ cup of the warm water with the 3 tbsp of sugar and stir to dissolve. Sprinkle the yeast on top and set it aside for about 10-15 minutes or until the yeast activates and bubbles up.
3. Mix the oil and yogurt into the yeast mix and stir to combine well.
4. Add this to the flour and stir to make a soft dough. Add the rest of the warm water a little bit at a time to get a slightly sticky dough. Knead for a few minutes (with a spoon or lightly floured hands).
5. Transfer the dough into an oiled bowl and brush the top with oil and cover the bowl with plastic wrap and leave it to rise for 3-4 hours (or overnight in the coldest part of the fridge).
6. Turn out the dough onto a lightly floured surface and roughly roll the dough into a log shape. Cut it into 8 pieces. Weigh the dough and divide to get even 8 portions. Roll them into balls and leave to rest for about 5 -10 minutes.
7. Roll each dough ball into a 6-8 inch round roti. If you prefer an oval shape or tear drop shape, pick up the naan from one end and gently shake it so that the naan is stretches out from that end.
8. Heat a non-stick skillet or cast iron pan on medium high heat. When the pan is hot, cook each naan for 45 sec - 1 min on one side until you start to see blisters and the dough puffs out (like bubbles) in spots. Flip the naan and cook on the other side for a further 30 - 45 seconds.
9. Brush one side with the garlic & cilantro butter and serve immediately. You can leave the cooked naan warm in the oven (lowest setting) and brush the naan with butter before serving.

Garlic and Cilantro Butter

1. Mince the garlic cloves and heat it with a teaspoon of butter until the garlic starts to brown slightly.
2. Set it aside to cool slightly.
3. Finely chop the cilantro.
4. Mix the softened butter, chopped cilantro, garlic and salt. Set aside until needed.