No Yeast Naan (using Baking Soda & Baking Powder & Curd)

1. In a bowl, add all-purpose flour, wheat flour, and salt, then mix well.
2. Now add yogurt, baking soda, baking powder, and powdered sugar to the bowl and mix. Give it a 4-5 minutes rest to activate.
3. Mix the dough.
4. Add room temperature water (around 3/4 cups, adjusting as needed).
5. Knead the dough and transfer it onto a clean flat surface. Continue kneading until it becomes smooth in texture.
6. Add oil in a bowl and cover the dough with oil. Cover the lid and let it rest for 3 hours.
7. After resting, make uniform-sized balls from the dough and roll them out. Roll thinner if preferred, or thicker for a different texture.
8. Heat a Tava (griddle). Apply water on the bottom side of the naan and cook on the hot Tava. Once it bubbles up, flip and cook the other side on direct flame. Constantly move the naan in a circular motion to cook evenly on all sides until nice charred spots appear.
9. Prepare the garlic coriander butter: In a small bowl, heat ghee and add a portion of chopped coriander. Sauté until the raw flavors go away, but do not let it turn brown. Once it cools a little, add the remaining chopped coriander and salted butter. Mix well and apply on the hot naan.
10. Enjoy!