Garlic and coriander naans

Naan is a type of flatbread, typically associated with Indian cuisine, but actually very widespread in many Asian cuisines. The name itself is of Persian origin. Traditionally prepared in a tandoor, but it can be done very easily and quickly at home in the oven. If you are a fan of curries, like I am, you should really learn how to make these.

You'll need:
300g of flour
1 spoon of baking powder (with soda bicarbonate)
a pinch of sugar
1 tea spoon of salt
1 egg
150ml of milk
1 spoon of sunflower oil
a bit of butter
3 cloves of garlic
fresh coriander leaves

1. Preaheat the oven to 280 degrees (or whatever is the maximum). Put a baking tray inside, so that it's hot as well.
2.  Break the egg and whisk it with milk and oil.
3. Mix flour, baking powder, salt and sugar and add the egg and milk mixture. You can mix the whole thing manually or in a mixer if you want to speed things up.
4. Separate the dough into 3 parts and form flat bread.
5. Chop the garlic cloves and the coriander leaves and spread both on top of your flatbreads.
6. Put in the oven for around 3 minutes. Your naans will be ready once they start turning golden brown.
7. Once removed from the oven, spread some butter on top, et voila!
8. Serve warm. For brown spots effect (of the type you get when making naans in the tandoor) put your naans on a hot pan for 30 seconds.