A slow cooked lamb or goat tagine is the staple of Moroccan cuisine. Dishes like this are prepared in outdoor ovens under the Sahara sky. While
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 my family) and a jack-pot 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.
And… last but not the least… there is one more reason to make them at home. The high price of naans in restaurants and in the supermarkets.
Spices used in this recipe
This basic recipe was inspired by
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, 1tsp garlic paste, 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 ad cover with 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 double in size. Punch it down with your fist. Then 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 topping then you can tranfer 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 a topping.
Then once you have rolled out he naan. sprinkle the seeds on the board and gently roll over them so they embed slightly into the dough. Then 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.