You can use a tandoori oven or broil on a pizza stone in your oven, or you can use cast iron skillet/tawa. It comes out perfect and fluffy with a smoky flavor..I have posted Butter Naan earlier, today’s I am sharing recipe for Garlic Naan which is made in oven. Naan can be eaten plain, but is typically brushed with butter or ghee/clarified butter. It pairs great with Butter Chicken, Rogan Josh, Malai Kofta, Panner Butter Masala, Chicken Tikka Masala, or Subzi/Curry of your choice. Try it -you’ll love it!
Indian Garlic Naan Recipe – Homemade Garlic Naan Recipe
Preparation Time :
3 1/2 hours
Cooking time :
Makes : 8 Naans
All-Purpose Flour : 4 1/2 cups + more for dusting and rolling
Salt : 2 tsp
Baking Powder : 1 tsp
Dry yeast : 1 envelope or 2 1/2 tsp
Warm Water : 1/ 4 cup
Sugar : 2 tbsp
Milk : 3 tbsp
Plain Unflavored Yogurt : 1 cup or 10 heapful tbsp
Vegetable Oil : 2 tbsp + more for the bowl
Garlic : 2-3 cloves, crushed and minced
Ghee /Indian-style clarified butter : 3 tbsp
Coriander leaves : few chopped
Method of Preparation for forming a dough for naan , By using hands or By Food Processor :
1. Place the sugar, yeast, along with warm water in a small bowl and let sit 5-10 minutes or until the mixture begins to froth and rise. This indicates the yeast is active. Set aside.
2. Sift flour,baking soda and salt into a bowl, add yeast mixture,milk,yogurt, 2tbsp of oil/ghee, half of the crushed or minced garlic and mix well together by using hands ,turn the dough out onto a floured surface and knead for 8-10 minutes until shiny and elastic. (Note : If necessary use some warm water)
3. If your using food processor; put the flour,salt, and baking powder in a food processor fitted with a dough blade and blend.
4. Pour the yeast mixture, half of the minced or crushed garlic, milk, yogurt, 2 tbsp of oil, into the bowl and knead for 2-3 minutes in a processor or until the dough forms a ball that is smooth and elastic. If you think you need add to water, then add a couple of tablespoons of warm water, just enough to make a soft but not a sticky dough. If it’s sticky, add more flour. (Note : Usually I make the dough a little ‘wetter’ than actually required because you are going to add more flour whilst kneading which will stiffen it up slightly.)
4. Transfer the dough in a lightly-oiled large bowl. Turn the dough around to coat oil on all sides and then cover the bowl with plastic wrap and let it sit in a warm, draft-free place for 2 to 4 hrs (I put it in the oven).
5. Punch down the dough; knead again for about 4 minutes, divide the dough into 8 parts and slice it in triangles. Cover with damp kitchen towel and let rise until doubled in size for about 40 to 60 minutes.
Cooking Method :
Apparently there are many ways to cook your naan. You can heat a tandoor to 450°F, or use your oven broiler (which is what I did), or grill on medium-high heat, or you can use a hot cast iron skillet/tawa.
1. Take one divided portion, dust it with flour and roll it out to a tear drop shape; about 6-8 inches long, in a floured surface. Stretch the dough outward as you roll from the center.
2. Sprinkle the top of the naan with remaining crushed or minced garlic and chopped coriander leaves; gently press down with the rolling pin to make them stick to the dough.
Oven Method like I did : (This method comes closest to the Naan made in the tandoor.)
1.Preheat the oven at 450 degree and set the oven settings to broil and preheat pizza stone at very high temperature. If you do not have a pizza stone then pre heat your baking tray in the oven.
1. Heat a thick bottom skillet, preferably a cast iron skillet/tawa, or any kind of heavy bottom pan. The skillet should be really hot.
Grill Method :
1. Brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (Note : Do not crowd the grate).
2. Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes.
3. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.
Before serving top some butter and chopped coriander leaves and serve this delicious bread hot, with popular curries like Butter Chicken, Rogan Josh, Malai Kofta, Panner Butter Masala, Chicken Tikka Masala or Subzi/Curry of your choice and Enjoy!!
- Like all bread, good kneading is the key to a good naan bread. At least 10 minutes and more if you can.
- The trick to getting a soft and fluffy naan is to make sure that your baking stone & oven is very hot or use a heavy bottomed skillet which is very hot.
- The cooking time is very important; it has to be done well, but overcooking it in the oven, grill or the skillet will stiffen it making it crusty. Timing setting varies depending upon one oven to other, so adjust accordingly.
- To store the Naans, wrap them in foil and refrigerate them. Reheat in the oven wrapped in foil.
- There are a number of optional ingredients you can use for naan like cumin seeds, sesame seed, poppy seed
- Nigella seeds /Kalongi, which you can mix into the flour before making the dough or use as toppings sprinkled on before cooking.
Recipe courtesy : My friend Raksha Patel.