In a mixing bowl, add all-purpose flour, salt, sugar, and baking powder. Mix them all well together.
To the above dry mixture, add ghee/butter. Mix all the ingredients well till all the dry ingredients get well coated with the fat evenly.
This process is of utmost importance, as this is what gives naan its flaky texture.
Next step is to add the wet ingredients to create a binding. Add the Curd and slowly add lukewarm water and knead the dough.
The Dough should be of smooth and soft texture.
Cover the kneaded dough with a clean kitchen towel or a cling wrap.
Allow the dough to rest for 30 minutes. This helps the dough to stretch well when rolled.
While the dough is resting, Let's prepare the stuffing.
In a bowl, take the mashed potatoes, minced garlic, finely chopped green chilies, chopped onions and coriander leaves.
Season them with roasted cumin powder, red chili powder, salt, dry mango powder and coriander powder.
Mix all the ingredients well and the stuffing for the naan is ready.
After 30 mins, place the dough on the counter and knead it again.
Take a rolling pin and roll the dough into a rectangular sheet.
Apply a layer of ghee/ butter evenly on the rolled sheet. Dust some dry flour on it and gently fold it from both sides lengthwise.
Again, apply some ghee and dust some dry flour and fold it again into a cylindrical shape.
The above steps help in forming layers of the naan and make it flaky.
Cover the shaped dough with a cling wrap and refrigerate it. The dough is refrigerated at this stage to stabilize the fat.
Rest the dough for 15 mins. Preheat the oven to 200 ° Celcius at this stage.
Divide the dough into 6 equal portions. Using hands, spread each portion of the dough.
Place some stuffing at the center of the dough. Seal the edges of the dough.
Roll the stuffed dough into a circular disc. Make sure it is rolled evenly and the stuffing does not come out.
Take a baking tray. Line it with a parchment paper, to ensure the naan does not stick to your baking tray.
Place the shaped naan on the baking tray.
Place it on a preheated oven and bake it for 18 minutes at 200 ° Celcius.
After the naan is baked, take it out of the oven.
Generously, apply butter to the baked naan. Using your hands crush it. This will ensure separate the layers of naan that were formed.
Chur Chur naan tastes best when served hot.