News India Live, Digital Desk: We often order garlic naan while eating out, but it seems difficult to make the same soft and latticed naan at home. Most people complain that naan becomes hard when cooked on a pan. But with the help of this easy recipe and special tricks, you can prepare soft and aromatic garlic naan like a restaurant on a regular pan in your kitchen. Essential Ingredients: Flour: 2 cups Curd: 1/4 cup (fresh) Sugar: 1 tsp Baking powder: 1/2 tsp Baking soda: 1/4 tsp Salt: as per taste Oil/Butter: 2 tbsp Garlic: 2 tbsp Spoon (finely chopped) Kalonji (Mangrel): 1 teaspoon Green Coriander: Finely chopped Lukewarm water: To knead the dough Method of preparation (Step-by-Step Recipe) Prepare the dough: Sieve the flour in a large vessel. Add salt, sugar, baking powder, baking soda and oil and mix. Now add curd and knead into a soft and elastic dough with the help of lukewarm water. Let it rest: Apply some oil on the dough and cover it with a wet cloth and keep it in a warm place for at least 1 to 2 hours. This will make the dough rise well and the naan will become soft. Rolling the Naan: Make balls of the dough. Roll one ball into an oval (long) or round shape. Sprinkle some finely chopped garlic, nigella and green coriander on its upper surface and press lightly with the rolling pin so that they stick. Use of water (most important step): Flip the naan and apply water thoroughly on its back surface. This water will help in keeping the naan sticking to the pan. Method of baking: Heat the iron pan on high flame. Place the watery side on the pan. When bubbles start appearing on the naan, turn the pan upside down and cook on direct flame, rotating it, until golden brown spots appear on it. Finishing touch: Remove the naan from the pan and apply a generous amount of butter on the hot naan. Pro-tips for the perfect garlic naan: Iron pan: Do not use a non-stick pan to make the naan, because The naan will not stick to it and you will not be able to cook it upside down. Soft dough: The softer the dough, the more latticed the naan will be. If the dough becomes hard, the naan will start stretching like chewing gum. Serve hot: Always serve the naan as soon as it is taken off the pan. If you want to eat it later, keep it wrapped in aluminum foil so that it remains moist.