Homemade Garlic Naan
Without yeast
Naan is a traditional Indian style flat bread. Garlic naan bread is a delicious addition to any Indian meal. Making an authentic, pillowy Naan is easy and so yummy. Traditionally they are baked inside a very hot clay tandoor(oven) with charcoal. At home we make on a tawa (griddle) or cast iron skillet on the stove stop using some water with this step by step recipe made with yogurt and milk in the dough, it makes a soft, puffy, chewy and crispy Naan, filled with air pockets its the perfect companion to many favorite Indian curries.
Prep time 10 minutes
Cook Time 3-5 minutes
Rest Time 45 minutes
Total Time 1 hour
Yields 4 - 5 Naans
Ingredients
2 1/2 cups all purpose flour
2 tablespoon semolina(suji)
3/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp sugar
1 1/2 tsp salt
3/4 cup whole milk
1/2 cup plain Yogurt
1 tablespoon melted ghee or oil
Toppings
1 tablespoon onion seeds( kalonji)
1 -2 tablespoons chopped cilantro
2 -3 tablespoons crushed garlic
2-3 tablespoons softened butter or ghee, for brushing
Steps:
1. In a large bowl, mix together all the dry ingredients flour, baking powder, baking soda, sugar and salt.
2. In a small bowl mix semolina with a little milk or water keep it to soften.
3. In a cup whisk together milk, yogurt, with sugar, beat it until no lumps remain, add ghee then add in the softened semolina and whisk again.
4. Pour wet mixture into dry ingredients and mix to make a soft dough, add a little extra flour if needed. Knead well for 5 to 8 minutes, until the dough is smooth and soft. If you press your finger into it, the dough bounces back, its ready. The dough should not be very dry. A slightly sticky dough is better than a very dry dough, to make soft Naan. If the dough is very sticky add a little extra flour.
5. Coat the dough with a bit of oil all over and the bowl as well, cover with a plastic wrap, and place in a warm corner for at least 45 minutes to an hour.
7. After an hour, knead the dough slightly to remove any air in the dough.
8. To make Naan divide dough into five or six equal pieces, make into a smooth ball. Cover the balls with a damp kitchen towel so they don’t dry out. Roll out a ball out with a rolling pin using a minimum amount of flour into an oval tear-drop shape, about 1/4 inch thick make sure you do not make too thin, and approximately 6 -7 inches wide, size it to fit in your tawa or griddle.
9. Top with butter or ghee garlic mixture on one side of the rolled out dough liberally, and sprinkle onion seeds gently press down with your fingers.
10. Heat a tawa(griddle) or a cast iron pan over medium high heat. Sprinkle water on the other side of the dough and flip water coated side over onto the tawa (this helps the dough to stick on the tawa) and slightly press with your fingers. Later when you flip the tawa upside down to fire roast the dough, it will be intact and not fall out.
11. Cook for 2-3 minutes, until large bubbles form on the surface then flip the tawa and cook naan directly on flame till its golden brown(with few dark spots) turning the tawa around to cook all sides.
Naan is ready, scrape the naan from the tawa and place on the serving dish. Add extra butter and serve hot.
Enjoy!
Prepare all the toppings before making the Naan. Minced garlic, chopped coriander, nigella seeds and water.
Note:
For Oven Method
Turn your oven on broil, and put a oven rack at least 6 inches below the broiler. Place a thick heavy duty baking sheet, lightly oiled on the rack to heat and place the rolled out Naan on the heated baking sheet, under the broiler for a few minutes, or until dough bubbles up and has a few brown spots. It’s important to keep an eye on your Naan, to avoid too many dark spots. Turn Naan over and cook for a minute or two on the other side. Remove when done and serve warm.
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