Homemade Garlic Naan Recipe
I
have been making Naan a lot these days, ever since I tried Coriander and Garlic Naan.... This is the most perfect soft and fluffy Naan recipe I have tried so far and it’s eggless
too :)..... My son loves it and he even
happily takes it to school for lunch.... The best thing is it will remain soft for
hours after making..... This time I didn’t add coriander but increased the amount
of garlic to make Garlic Naan.
Garlic Naan
(Adapted
from The Big Book of Baking)
Preparation
Time - 30 Min
Serves
– 3-4
280
- gm / 10 oz / 1 ¼ cups Strong white flour plus extra for dusting (can use All
- purpose flour/ Maida)
- 2-3
- garlic cloves, very finely chopped
- 1
- tsp easy-blend dried yeast
- 100ml
- / 3 ½ fl oz lukewarm water
- 1
- tbsp Vegetable oil, plus extra for brushing (I used Ghee)
- Sift
- the flour and salt together into a bowl and stir in the garlic and yeast. Make
- a well in the center and pour in the honey, water, yogurt and oil. Stir well
- with a wooden spoon until the dough begins to come together, and then knead
- with your hands until it leaves the sides of the bowl. Turn out on to a lightly
floured surface and knead well for about 10 minutes, until smooth and elastic.
Brush
a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with
a damp tea towel. Leave to rise in a warm place for about 1-2 hours, until the
dough has doubled in volume.
Turn
out the dough onto a lightly floured surface and knock back with your fist.
Divide the dough into 6-8 equal sized balls. Cover the balls with a cling film
for 5-10 minutes.
Roll
out each ball into a teardrop shape.
Heat
grilling tawa / skillet and cook both sides of Naan on a medium heat. Brush with
butter / ghee and serve with your favorite side dish.
In Picture: Garlic Naan, Punjabi Chicken Masala and Paneer Tomato Curry.
Sending this to Susan for Yeastspotting.