Quick 'n Easy Naan

Hi there!
Have you ever wanted to make naan-bread, but simply dropped your plan because you did not have patience to wait for the dough to rise? I have... Anyways, let me introduce you to this recipe, which will give you tasty naans in under one hour! Instead of using yeast in this recipe, we will take the advantage of the quick rising action in baking powder (not baking soda). A little thing you might want to think about before you start making these, are that they will not be all soft and pliable. We're baking with baking powder, so expect a consistence kind of like a very soft scone, or a soft biscuit. All set? Let's bake!

Now, to make these naan breads, you will only need 6 basic ingredients, that you are almost certain to find in your house. I will give you the recipe to make 4-5 loaves of bread, while in this intructable, I worked with half of the recipe as I was the only one eating. Here is a list of the ingredients you need:

Basic dough recipe:
- 250 grams/9 ounces of plain flour. (Bleached all-purpose)(You might need to adjust this amount if you find your dough too wet.)
- 2 teaspoons of sugar.
- 1/2 teaspoon of salt. (I found it to be a bit to little, you might want to try 3/4 of a teaspoon)
- 1/2 teaspoon of baking powder.
- About 1 desiliter/3.5 ounces of milk. (You might need to adjust this amount if you find your dough too dry.)
- 3-4 tablespoons of oil.

Optional:
- 3-4 tablespoons fresh coriander and a clove of garlic.
- Or 2 tablespoons of sesame seeds.
- Or 2 tablespoons of fennel seeds.
- Or 1.5 tablespoons of Tandoori Masala, and a small onion in slices. (Check out the "Tips"-section)

Tools:
- Two medium sized mixing bowls.
- A fork.
- A brush.
- A spoon.
(Baking oven, baking tray and a wire rack.)
(Cellphone if you get bored while the dough is resting/the bread is baking. :D)

In a medium sized mixing bowl, sift the flour. Then add the other dry ingredients to the flour (sugar, salt and baking powder). Mix well, before making a well-shape in the middle of the bowl. Pour in the milk as well as one tablespoon of the oil. At this point you migt want to stir the mix with your tablespoon. You might need to add more milk or more flour, depending on what type of flour you use, as well as where you live (humidity). It usually comes together easily, when this happens you are ready to start kneading your dough. Don't overwork your dough, it should be soft and barely stick to your hands when it is ready.

Remember that oil you still have? Take the other mixing bowl and the brush, and gently coat the inside of the bowl with oil. You don't need mush, a tablespoon is more than enough. Add the glob of dough, and lightly brush it with oil. Cover the bowl with a damp towel or plastic wrap, before leaving it to rest at a warm place for about 15-20 minutes. I put my in the oven at 35 degrees C (95F) and it works like a charm. Other alternatives might be under the sun, in your oven with just the bulb on, or near a lamp. Just be careful, so you won't end up burning your plastic wrap! When 15 minutes have passed, proceed by heating your oven to 225C(450F). (Take your bowl out if you placed it in your oven.)

Divide the dough into 4 or 5 pieces. As I've previously mentioned, I made a half-recipe, hence I only made two loaves. Roll the pieces inot ball shapes, put them on a baking sheet and squeeze them with your palm. Ideally, they should be arount 1 centimeter(1/2 inch) thick. Use your fork to poke holes in the loaves, for quicker and more evenly cooking. Remember the optional ingredients? At this time, it's time to sprinkle 'em on your loaves! I sprinkled minced garlic and coriander over my loaves, before firmly pressing the flavouring into the dough with my palm. Bake in your preheated oven until golden brown, before transferring the loaves to a wire rack. You still have some oil left, at this point you brush it onto the loaves to bring out color and give a softer crust.

Now,  take a bite of your naan, lean back, close your eyes and imagine being in Agra, watching the sun set over Taj Mahal as it has done for hundreds of years... Or just serve this loaves up with a curry or a biryani, to make a somewhat authentic Indian meal at your place. Either way, I hope you'll like them.

At the very end of this Instructable, I will give you a few tips:

1. Remember the optional ingredients Tandoori Masala and a sliced onion? To make a divine naan bread, knead the dough with the spice, and garnish the loaves with onions before baking. It's simply delicious, trust me.
2. If baking more than one sheet with loaves, wait 2-3 minutes between each batch to allow the oven to reach the temperature required, again.
3. Use fresh coriander. Trust me, I used frozen. It's pretty much like basil, when you have frozen or dried it, it gets a different kind of flavour.
4. Instead of brushing the bread with oil, you may use butter, margarine or ghee(clearified butter).

I hope you enjoyed this instructable, and I really hope you will have any use of it. If you have any tips, suggestions, question or comments at all, I would be more than glad to read them! Oh, and if you found this instructable handy, please consider(concider?) to vote for me in the Indian Cuisine competition, as I'm planning to attend. Thank you! :)