Mini Saffron Garlic Naan

 :

500 grams all-purpose flour
125 grams curd (Dahi)
130 grams warm milk
5 grams sugar
6 grams active dry yeast
5 grams baking powder
4 grams baking soda
A pinch of saffron strands (soaked in 15 grams warm milk)
30 gramss ghee (clarified butter)
2 cloves garlic, minced
15 grams Salt
Fresh coriander leaves, chopped (optional, for garnish)

 Instructions:

1. **Activate Yeast:**
   In a small bowl, dissolve sugar in warm milk. Sprinkle yeast over the milk and let it sit for 510 minutes until it becomes frothy.

2. **Prepare Saffron Milk:**
   Soak saffron strands in warm milk and set aside.

3. **Mix Dry Ingredients:**
   In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt.

4. **Make Dough:**
   Make a well in the center of the flour mixture. Pour in the activated yeast mixture, saffron milk, Curd (Dahi), minced garlic, and ghee.
   Mix well to form a soft dough. Knead for about 5-7 minutes until the dough is smooth and elastic.

5. **First Rise:**
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 12 hours or until it doubles in size.

6. **Divide and Shape:**
   Punch down the risen dough and divide it into small portions. Roll each portion into a ball.
   Roll each ball into a mini naan shape, using a rolling pin.

7. **Second Rise:**
   Place the rolled naans on a tray, cover with a cloth, and let them rise for an additional 30 minutes.

8. **Cooking:**
   Preheat a skillet or tawa over medium-high heat.
   Place a mini naan on the skillet and cook until bubbles start to appear on the surface.
   Flip and cook the other side until golden brown spots appear.

9. **Garlic Butter Topping:**
   Optionally, brush the cooked naans with a mixture of melted ghee and minced garlic.

10. **Serve:**
    Garnish with fresh chopped coriander leaves if desired. Serve the Mini Saffron Garlic Naans warm.

Enjoy these flavorful mini naans as a side with your favorite curries or dips!