Garlic Naan

Naan or Tandoori Roti is an Indian flatbread that is prepared in the Tandoor oven. It is an elliptical-shaped oven where charcoal is usually used for the heat. The temperature in this type of oven can reach up to 400 ºC. The pieces of bread are directly stuck to the wall of this Tandoor Oven and due to its high temperature, they puffed immediately. In India, all dishes that are made in Tandoor usually served in the restaurants or street stalls. Apart from this, the making of Naan dough is very simple and doesn’t require an elaborated kneading. That is why Naan can be prepared very easily at home and is just as delicious.

Among the varieties of Naan, the most popular are Garlic Naan, Paneer Naan, Keema Naan, Peshwari Naan, Kashmiri Naan, etc.

Today’s recipe is Garlic Naan. I usually make them on an iron skillet, but you can also make it in the oven.

 Ingredients

  1. 300g all-purpose flour
  2. 1 teaspoon of salt
  3. 80 ml of water or milk (approximately)
  4. 2 teaspoons active dry yeast
  5. 1 teaspoon sugar
  6. 3 tablespoons plain yoghurt
  7. Melted butter/Ghee
  8. Finely chopped garlic clove
  9. Finely chopped coriander leaves

 

Instructions

-Add the yeast and sugar to the warm milk and mix well. Set aside for 5 minutes.

-In a large bowl put flour, salt, and yoghurt. Gradually add the milk and yeast mixture to the flour and knead until getting a smooth and soft dough.

-Put some oil in the palm of your hand to make the kneading process easier.

-Cover the dough with plastic wrap and keep it in a warm place for one or two hours.

-Knead the dough again and divide the dough into small balls about 6-7cm in diameter.

-Roll a ball in the flour and flatten it with your hands. Then, with the help of a roller stretch it in a circle or oval leaving in a thickness of 2 millimetres approximately. If the dough sticks to the surface, sprinkle a little flour on the circle so that it does not stick.

-Sprinkle a little garlic and chopped coriander on top. Press them lightly with the help of the roller.

-Preheat the oven to the maximum. While the oven is heating, put a frying pan on medium-high heat. Put the bread on the frying pan and cook until small bubbles are formed. Then put the bread into the oven rack.

-When they are well browned, remove them from the oven and brush with melted butter or ghee on top of every naan.

-Serve them hot with tandoori chicken or any Indian curry dish.

Naan de Ajo

Básicos relacionados

Ghee

 

Garlic Naan

Garlic Naan

Prep Time 20 mins
Cook Time 20 mins
Resting Time 2 hrs
Total Time 2 hrs 50 mins
Cuisine India
Servings 2
Calories 340 kcal

Ingredients
  

(5-6 units)

  • 300g all-purpose flour
  • 1 teaspoon of salt
  • 80ml of water or milk (approximately)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3 tablespoons plain yoghurt
  • Melted butter/Ghee
  • Finely chopped garlic clove
  • Finely chopped coriander leaves

Instructions
 

  • Add the yeast and sugar to the warm milk and mix well. Set aside for 5 minutes.
  • In a large bowl put flour, salt, and yoghurt. Gradually add the milk and yeast mixture to the flour and knead until getting a smooth and soft dough.
  • Put some oil in the palm of your hand to make the kneading process easier.
  • Cover the dough with plastic wrap and keep it in a warm place for one or two hours.
  • Knead the dough again and divide the dough into small balls about 6-7cm in diameter.
  • Roll a ball in the flour and flatten it with your hands. Then, with the help of a roller stretch it in a circle or oval leaving in a thickness of 2 millimetres approximately. If the dough sticks to the surface, sprinkle a little flour on the circle so that it does not stick.
  • Sprinkle a little garlic and chopped coriander on top. Press them lightly with the help of the roller.
  • Preheat the oven to the maximum. While the oven is heating, put a frying pan on medium-high heat. Put the bread on the frying pan and cook until small bubbles are formed. Then put the bread into the oven rack.
  • When they are well browned, remove them from the oven and brush with melted butter or ghee on top of every naan.
  • Serve them hot with tandoori chicken or any Indian curry dish.

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