Herb-Garlic Naan Bread

Here is my 300TH post - Herb & Garlic Naan without using any water (or warm water); instead I have used lemon juice, olive oil & buttermilk to make soft dough.  Also, instead of plain flour I have used Self-raising flour (because plain flour requires adding salt, baking powder & baking soda + that extra resting time you need to set the dough).

I prefer using  Self-raising flour in my cooking & baking as it has a leavening agent; baking soda, baking powder & salt has already been added to it during packaging.  Since the ingredients are evenly distributed throughout the flour, I will get the same nice lift to my cooked & baked products every time I use it.

INGREDIENTS & METHOD

FOR DOUGH - 4 cup self-raising flour, salt (if required), 2 tsp. sugar, buttermilk as needed to make soft dough, 4 tsp. extra-virgin olive oil, 1tsp. lemon juice

In a mixing bowl,  add ingredients (except buttermilk), slowly add buttermilk bit by bit to make a soft dough,  
Pull out small balls out of dough, roll into shapes (use extra flour for dusting if required), 
Cook on grill or tava by sprinkling or brushing with little water on one side, turn and cook the other side, 
Apply generous amount of herb-garlic butter to the top side, 
serve hot.

FOR HERB-GARLIC BUTTER - 4 tsps. unsalted butter (I used my home-made ghee), 4 crushed garlic, 2 tsps. each - finely chopped fresh parsley, coriander & mint leaves

In a sauce pan, combine garlic, butter, mixed herbs, 
 Cook on low heat for about 5 minutes (until ghee melted),  
Remove from heat, allow to cool,
  This is the spread you need to brush on top of your naan bread after roasting.