Naan is my favourite Indian bread… and I always order garlic Naan when we eat out. My girls love it too (they are both bread lovers) and as I have been baking much more bread since I started blogging, I had to try and make these at home. I have to say that they came out quite well and they were “hubby-approved” which, especially when it comes to Indian food, has its importance. 😉 You can serve them with your favourite curries or dried dishes… and get ready as tomorrow I will be publishing a delicious recipe to serve garlic Naan with!
Recipe adapted from eCurry
Ingredients: (makes 8 )
4 cups all purpose flour
1 ½ tsp salt
1 tsp sugar
2 ½ tsp active dry yeast
½ cup warm water (plus a few more tbsp, if needed)
5 tbsp oil (or ghee)
1/8 tsp baking soda
1 cup or 10-12 heaped tbsp of plain yogurt
2 tbsp minced garlic
ghee or melted butter to brush on the naan
some fresh coriander (optional)
Put the sugar and yeast in the warm water, mix well and set it aside for about 10-15 minutes to activate.
Sift the flour, salt and baking soda in the bowl of an electric mixer fitted with a hook attachment. Add the yogurt, 5 tbsp of oil/ghee, garlic and the activated yeast. Knead for a few minutes until you get a smooth and pliable dough. NOTE: add a little more water if required (the dough has to be soft, but not sticky). Make it into a ball, brush it with some oil and put it in a bowl. Cover it and set it aside in a warm place to rise for about 1 or 2 hours, or until it doubles in volume.
Then punch the dough down and knead it again for about 4 minutes. Divide it into 8 parts as shown in the picture and let it rise for another 30 to 45 minutes.
Take one portion and roll it out to a tear drop shape (about 6-8 inches long). Do not roll back and forth, but stretch the dough outward as you roll from the center.
Sprinkle the top of the Naan with coriander (optional) and gently press down with the rolling pin to make them stick to the dough. Brush the other side of the Naan with water.
I use the Tawa/Skillet method to cook my Naan at home.
Heat a thick bottom skillet until really hot. Place the Naan wet side down on the skillet and cover it with a lid. Reduce the heat a bit and let it to cook for 30-45 seconds. When it is golden brown and you can see big bubbles on the surface of the Naan, reduce the heat to medium, uncover and cook for another 30 seconds.
Now you have 2 options:
1. Remove the skillet from the fire and cook the other side of the Naan over the direct flame of the gas burner (bubble side facing the fire) using tongs. This is how you get a smoky flavour which is similar to what you would get in a tandoor, as the parts of the Naan with bubbles will get charred. Remove it from the heat and brush it generously with melted butter or ghee.
2. Flip the Naan over and cook the other side increasing the fire and pressing it down with a spatula. When it is golden brown, it is ready to serve. Remove it from the heat and brush it generously with melted butter or ghee.
Maybe with some seekh kebab!