Garlic Naan bread is an Indian leavened
flatbread. It 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 oven (Tandoor) with charcoal. At home, we make it on a tawa(griddle) or cast iron skillet with this step by step recipe made with yogurt and milk dough. It makes a soft, puffy, chewy and crispy Naan, the perfect companion to many favorite Indian curries and gravy dishes.
Prep time 10 minutes
Cook Time 2-3 minutes
Rest Time 1 -2 hours
Yields 5-6 Naans
Ingredients
2 1/2 cups all purpose flour
1 tablespoon semolina (suji)
3/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp sugar
1 tsp salt
1/2 cup whole milk
1/2 cup plain Yogurt
2 tablespoons melted ghee or butter
Toppings (adjust as per taste)
2 -3 tablespoons chopped cilantro
2 -3 tablespoons crushed garlic
2-3 tablespoons softened butter or ghee*
1 tablespoon onion seeds( kalonji) keep separate
Steps:
1. In a large bowl, mix together the flour, baking powder, baking soda, sugar and salt.
2. In a small bowl mix semolina with 2 tablespoons of milk to soften(from the 3/4 cup milk).
3. In a cup whisk together milk, yogurt, with sugar and 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 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, it should not be very dry. A slightly sticky dough is better than a very dry dough.
5. Coat the dough with a bit of oil and the bowl as well, cover with a plastic wrap, and place in a warm corner for at least an hour or two.
6. Mix butter or ghee with minced garlic, finely chopped coriander and keep aside.
7. After an hour, knead the dough slightly to remove any air in the dough.
8. To make Naan divide dough into four or five 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 .
9. Top with butter or ghee garlic mixture on one side of the rolled out dough liberally, and sprinkle onion seeds(toppings are optional, adjust according to your taste), gently press down with your fingers. Roll again once or twice to set the topping in the dough firmly.
10. Heat a tawa(griddle) or a cast iron pan over medium high heat. Apply some water on one side of the dough, coating it lightly everywhere and place the water coated side onto the tawa (this helps the dough to stick on the tawa) slightly pressing 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 1-2 minutes, until large bubbles form on the surface of the dough(Naan), then flip the tawa and cook the naan directly on flame roasting lightly till its golden brown(with few dark spots) turning the tawa around to cook all sides.
12. Naan is ready, scrape the naan from the tawa add butter and serve hot with your favorite gravy or curry.
Enjoy!
Note:
* Ghee is clarified butter.
For Oven Method
Heat your oven’s broiler, and put in an oven rack at least 5-6 inches below the broiler. Place a baking sheet on the rack to heat for 5 minutes, 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 golden brown spots. Turn Naan over and cook for a minute or two on the other side.
Naan can be made with many flavors;
Plain Naan
Butter Naan
Garlic Naan
Paneer Naan
Keema Naan
Pudina Naan
Cheese Naan
Peshwari Naan and more.
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