Garlic Naan
2 hr. 25 mins
Serves 5 people
Usually when we think of Naan we think of eating it at a restaurant. That’s also the reason why I have never attempted to make this at home until now. But the Pandemic has made us all crave restaurant style food at home and so the search for the perfect Naan recipe, which can be made at home easily, without any sophisticated gadgets was on.
Its also common knowledge that an Iron Kadai/Wok is used to cook the Naan. I wanted to get the dough right. One which will yield perfect Naans without much effort and also I did not want to make the instant one with baking soda, because when baking soda is used the dough must go on the girdle immediately without resting it. I always prefer resting the dough, be it Roti’s, Paratha’s or Naan. So, in this recipe I have used yeast, because that is what gives the perfect texture and fluffiness to the Naan.
As far as possible I try to use less, or no Maida/ Refined flour, but, to get that fluffiness, Maida needs to be added, whereas taste and nutrition comes from wheat. So in this recipe I have used both. The result was fluffy and perfectly cooked Naan’s.
History Behind the dish- Let’s get to know a little about these Flatbreads that a popular world over.
The Naan originated in India, and was first cooked in the imperial court of Delhi. Because it is usually accompanied by dishes like Kebabs, and other Mughalai dishes, it was thought to have originated from Persia. However, all South Asian countries do have their versions of the Naan. The Naan finds its first mention by the Indo-Persian poet, Aamir Khusrao.
Though these traditional Flatbreads are cooked over a Tandoor, and in olden days over hot pebbles, we home cooks have made it more simpler, and doable at home.
While you are here check out my other bread recipes like Aloo Methi Paratha, Beetroot Paratha, Missi Roti and more…
Here is the recipe of Garlic Naan for you
Ingredients
Ingredients for dough
- Whole Wheat flour 2 cups
- Maida 2 cups
- Water (lukewarm) 1 cup ( refer note1)
- Dry yeast 2 tsp
- Sugar 1 tbsp
- Salt to taste or 1 tsp
- Oil 3 tbsp
- Curd 2 tbsp
- Milk less than1/2 cup
- Fresh coriander leaves finely chopped
- Kalonji/ Nigella seeds 2 tsp
For Garlic butter
- Table butter/salted butter 50 gm
- Garlic 2 pods minced
- Coriander leaves finely chopped 1 tsp
-
In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy
- Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. ( Please add the sugar, curd and milk, those pictures are not here and will be added as soon as possible)
- After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough
- Take an iron Kadai (non stick doesn’t give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot.
- Directions to make Garlic butter
Put all ingredients in a microwave safe bowl and microwave for 30 seconds, alternately put the ingredients in a bowl and melt the butter.
Directions
In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough. Take an iron Kadai (non stick doesn’t give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot.
Serving Suggestions: Serve this Naan with Paneer Butter Masala, Mava Paneer Curry. Also goes well with Dal Makhni, Paneer Khurchan, Choley or Rajma.
Notes:
- The dry yeast must always be added to lukewarm water and not hot water. The temperature of the water is right if your finger immersed in water is able to bear the heat.
- The Naan can be customized with whatever you prefer, if not garlic. Just apply plain butter without garlic for butter Naan or top it up with cheese for Cheese Naan.
- The dough should have risen well for the perfect turnout. So plan making the dough ahead.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Gallery
2 thoughts on "Garlic Naan"
Leave a Reply
Get yummy recipes delivered to your inbox!
Be the first one to know about our new recipes. Leave your email below and get notified as soon as new recipes are published!
Delicious
Thank you . Please do try it out.