Garlic Naan

Naan are flatbreads made with leavened dough. It is popular in India and some South Asian countries. A naan recipe involves mixing all purpose flour with active dry yeast, salt and water. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100g or 3.5oz each), which are flattened and cooked. It is usually served hot and brushed with ghee (clarified butter). It has a crispy underside and chewy bread bubbles. We can pair naan with vegetarian curry like Paneer butter masala, Paneer chilly, Dal Makhani etc. and non vegetarian curry like Chicken Tikka Masala, Chicken curry etc.

It is mostly cooked in Tandoor or Clay Oven. But at home we will be making it in the Oven or on the Stove Top. Texture of all Naan are very similar. It is slightly crispy from the outside and so soft and fluffy from the inside. We can make Naan without yeast or by using yeast.    

  Here I make Naan without yeast because this method uses baking powder and baking soda (optional) as a substitute to yeast. Make the dough, then straight away roll and toast them . They are done within one hour. With yeast, it does take time to make Naan as the dough needs to rise. 

Here I give Garlic Naan recipe.

Ingredient-

2 Cup-All purpose flour

1/4 Tsp. salt or as per test

1 Tsp. Sugar

1/2 Cup curd

2 Tbsp. Oil

1/4 Tsp Baking soda

1/2 Tsp. Baking powder

5-6 Grated garlic pods

1/4 Cup Luke warm milk

1 Tsp onion seeds (Kalonji) 

2 Tbsp. butter

2 Tsp cilantro (chopped, optional)

Method-

1. Take a big bowl.

2. Put the all-purpose flour in the bowl. Mix all dry ingredients~ 1/4 tsp salt, 1 tsp sugar, 1/4 tsp baking soda, 1/2 tsp baking powder in a large mixing bowl. 

3. Make a hole in the center of the flour and add all wet ingredients in it~ Add 1/2 cup of curd, 2 tbsp. oil, 1/4 cup of milk, 1/2 tsp finally chopped garlic. 

4. Mix all ingredients very well and knead the soft naan dough with lukewarm water.

5. At last, grease hand with very little oil and knead into a smooth dough. Cover the dough with a wet muslin cloth and keep aside for minimum 1 hour.

6. Now after 1 hour, knead the dough with a greased hand. 

7. Take a small portion of the dough and make a ball. 

8. Now by using dry flour, roll in an oval shape or triangle shape as per your choice.   

9. Now a little chopped garlic, cilantro and kalonji (nigella) goes on the top surface of naan. Press over with rolling pin so that everything sticks to the naan.


10. Turn naan on its other side and apply water with hands or brush on the other side of naan very well as it helps naan to stick on tawa or skillet.

11. Place the wet surface of Naan on hot iron skillet. When bubbles start to appear turn the skillet upside down and move the skillet directly over the flame and cook until brown spots appear. Naan will stick just as in tandoor.

12. Grease the naan with butter by using a brush.

13. Now, our NAAN is ready to serve!

ENJOY IT WITH ANY VEGITARIAN OR NON-VEGETARIAN CURRY.

On Non Stick Tawa Or Skillet-  

If you have a non stick skillet or tawa, then your naan will not stick on skillet or tawa. In that case, after bubbles come on the surface of the naan, you can remove the naan with the help of a tong. Put it on the flame directly and cook until the brown spots come on the surface of the naan.

In Tandoor-  

Put rolled naan on a thick cotton cloth and stick it on the inside wall of the preheated tandoor.

In OTG-

In preheated oven put the naan on a tray, put the OTG in Rotisserie Mode & set the timer for 10 minutes. After 5 minutes turn the naan on tray. When brown spots come on naan remove the naan from tray. Grease the naan with butter and SERVE HOT.

In Oven-

In preheated oven, cook naan at 200 degree centigrade or 400 degree fahrenheit.