Garlic Naan

ince the beginning of time, countries have invaded other countries. India has been no different. What sets India apart however is that most invaders ended up making it their home. This mixing of cultures has given India its rich diversity. With cultures comes their food and hence the rich diversity of Indian cuisine. Now I am no historian but from what little knowledge I have, I believe the modern 'Naan' bread evolved from a combination of middle eastern and local Indian cuisine. It is basically a round or oval shaped leavened flat bread made with wheat flour, salt, yeast culture and yogurt. Traditionally it is cooked in a clay oven or 'tandoor' and it is found in many avatars in central and south asia. Earlier it was mainly found in northern India being synonymous with Punjabi cuisine but now it is found in most parts of the country. I have posted the plain version of this bread before so I will not go into the details of how I got around to learning to make it. Lets just say this is the best bread I like and within its different kinds, I like the Garlic Naan the best. Soft yet toasty bread soaked in butter.. then dipped in curry of your choice.. ahhh.. out of this world :) just yum!!
Here's my version of the classic.

Ingredients: (makes about 8 to 10 naans)

All purpose flour .......................... 3½ cups + ¼ cup more if needed
Rapid rise yeast ........................... 1 tsp
Warm water ............................... 1 cup
Milk at room temperature ............... ¼ cup
Yogurt ...................................... 4 to 5 tbsp well beaten
Salt ......................................... 1 tsp
Sugar ....................................... 1 tsp
Vegetable or Canola oil .................. 2 tsp (+ 1 - 2 tsp to be used during kneading

Garlic cloves ............................... 2 tsp finely chopped
Nigella seeds ................................ 1/2 tsp (optional )
All purpose flour .............................. ¼ cup for dusting while rolling the naan

For the garlic butter:
Butter ....................... 4 tbsp
Garlic ....................... 4 cloves finely chopped
cilantro leaves ............. 1 - 2 tsp chopped 

 Method:
Preparing the dough-

1. Dissolve yeast in warm water, add sugar, salt, oil and milk. Keep aside for 7 to 10 minutes till it becomes frothy.

2. In a large bowl take the flour and make a small well in the center and slowly add the yeast mixture and yogurt.

3. Mix everything using your hands, the mixture will be sticky, this helps in making the naan soft. Use a little extra flour if the mixture is too sticky and difficult to manage.

4. Apply some oil on your palms and knead till you get a soft pliable dough. About 2 to 3 minutes.

5. Sprinkle few drops of oil on the top, cover it with a wet cheese cloth, kitchen towel or plastic wrap. Keep it in a warm place for 30 - 45 minutes till the dough rises and doubles in size. I usually put the dough under my kitchen counter light and it works.

6. Punch down the risen dough to release the air and divide into 8 - 10 equal lemon sized balls. While making naans take one dough ball at a time and cover the rest or else they will dry out.
Cooking the Naans -

1. Set the oven on high broil mode. Roll this dough ball in little flour and flatten it on a lightly floured flat surface. With the help of a rolling pin roll it into a 1/8 inch thick and about 8 inches long oval shape. Sprinkle the nigella seeds and garlic and gently press them using the rolling pin.

2. Place the naan on a flat non stick pan (I use my cookie pan). Place it near the top most oven shelf and broil it for 3 to 4 minutes until you see some golden brown spots start to appear. Take it out and flip it on the other side and broil it again for 1-2 minutes till a few spots occur. Remember to keep an eye as every oven is different.

3. Meanwhile make the garlic butter.In a small sauce pan melt butter on medium heat.Add the garlic and cook till the garlic gets light brown.Turn off the heat and add in the cilantro.

4. Take the naan out of the oven brush garlic butter generously ;). Cut in half or as desired and serve hot with any Indian curry of your choice. ENJOY!

---

Notes:
1. You can put 2 naans at a time in the oven. Wait for 2-3 minutes before making the next batch. This gives the oven the chance to get heated up again. 

2.If you want to go for guilt free indulgence just take 2½ cups of atta (whole wheat flour) and only 1 cup of all purpose flour in place of using only all purpose flour and of course you can avoid the butter altogether. 
3.You can also bake the naan in plce of broiling,Pre heat oven to 425 d F. Place about 2-3 naan on the tray can . Cook the Naan for about 2 minutes the top will be light golden and the Naan might start to puff. Flip the Naans over, cook for 2 minutes.  If you want it lightly charred, set the oven to broil and cook till the top starts getting charred spots, for about 30 seconds to a minute.
4.If you don't have an oven, these can be made on a non-stick pan as well. Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot place the naan wet side down which would stick and cover it with a lid.
Let it cook for about 30 secs or until you see bubbles on it.Now cook the other side of the naan over direct flame of the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.

5.Leftover dough, if any, can be refrigerated and reused within 24 hours.

Pin It