One thing is certain, these naans will sure make you forget store-bought naan. Plus these are healthier than restaurant Naans! Chances are, you might start making them at home and stop ordering from the Indian restaurant.
The aroma of fresh cooking garlic naan slathered in warm garlic-butter is killer! A dream come true for garlic lover (like me) and a jackpot for any Indian cuisine fanatic!
Naan recipes are plentiful on the internet and we have certainly tried quite a few, before settling on this recipe. We have added in possible alternatives so you can experiment with slightly different textures and flavours. Naan is a very versatile bread and once you have mastered the basic naan the options are endless. Have some fun and try different styles with fennel, nigella or cumin seeds, or add some different toppings.
Tips:
You can also use baking powder for proofing the dough in place of yeast.
You can use a big sized cooker to make the same sized naan.
Add water to the dough in case it’s too dry.
Add flour to the dough if it’s too wet.
You can use a cooker in place of the tandoor.
Serve it immediately when ready otherwise, it will turn rubbery.
Directions
In a large bowl, add luke-warm water, yeast and sugar. Allow to bloom – this means the liquid becomes foamy or frothy. It will take 10-15min depending on room temperature. Add the warm milk mixture, 1 tsp garlic paste and salt together with 3/4 of the flour, leave some to add later if required. Mix together well and gently kneed in the bowl till all the flour is combined and you can make a ball with the mixture. If it is still a little wet, add 1 tbsp of additional flour until texture is moist without being too sticky. Drizzle the olive oil around the bowl and then coat your flour ball. Cover with plastic and a tea towel and let rise at room temperature till it doubles in size. This will take 1 – 1.5 hrs depending on temperature.
When the dough has doubled in size, punch it down with your fist. Remove and place on a floured board. Divide the dough into small 2 inch balls and place aside. Heat a skillet on the stove top to maximum heat.
Gently roll out the dough to 1-2mm thickness and use flour to prevent sticking. If not adding any toppings, then you can transfer directly the hot skillet. The bread should bubble and puff up in spots very quickly. Flip the bread when you see this and heat for another 30 sec. remove and keep warm under a tea towel until all are completed.
If adding toppings, then once you have rolled out the naan, sprinkle the seeds on the board and gently roll over them so they embed slightly into the dough. Transfer to the hot skillet and cook as above. When cooked, immediately brush with butter, coriander and garlic mixture and keep warm under a tea towel.
