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Garlic Naan

Garlic Naan Recipe

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Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/4 Cup | 62g Lukewarm Milk ( not too hot)
  • 2 Teaspoon Sugar
  • 1 Teaspoon | 5g instant Yeast 
  • 1/2 Cup | 120g whisked Yogurt, room temperature 
  • 1 Tablespoon Vegetable Oil
  • 2 Cups | 250g All Purpose Flour 
  • 1 Teaspoon Salt 
  • 1 Tablespoon Vegetable Oil, to coat the dough

Equipment

  • Cast Iron Tawa

Method
 

  1. Mix Lukewarm Milk with Sugar till dissolved. Add instant Yeast. If using Active Dry Yeast then let it rest for 10mins till foams at the top. Instant Yeast does not need to rest.
  2. Add whisked yogurt. Do not add cold yogurt, bring it to room temperature. Add Oil and whisk everything well.
  3. Sift the flour with salt in a bowl and mix well. Add this flour mix in small batches mixing with a Spatula or a dough mixer. Knead into a Dough. Add Oil and knead for 5 mins till a smooth dough forms. Do not use any extra flour while kneading.
  4. Grease the dough and the bowl with Oil and cover airtight for 1 or 1.5 hours till doubles in size.
  5. Once Doubled, punch the air down and form a smooth dough again. Divide into 6 equal balls. Place the balls in a flour dusted Tray. Cover with a cloth for 10-15 mins.
  6. Roll them to 6-7 inches with a thickness of 1/8 inch. Apply minced Garlic, Nigella seeds and chopped coriander. Roll them again.
  7. Grease a Cast Iron Tawa with Oil and Heat the Pan till its very Hot. Place the Naan on the Hot Tawa and Cook till Bubbles appear. Flip over once bubbles and Cook the other side for 30-40 secs. Brush with melted Butter immediately. Keep the Heat on Medium High Heat always.
  8. Stack them on a cloth covered dish to keep them warm. Cover with the cloth as you store them.
  9. Serve them Hot with Creamy Butter Chicken or Paneer Butter Masala.

Video

Notes

Use Cast Iron Pan for faster cooking.