Homemade Garlic Naan Recipe
- All purpose flour / maida – 2 cups
Oil – 1 + 1 tbsp
Salt – 3/4 – 1 tsp
Yoghurt – 1 tbsp
2. Lukewarm water – Around 3 tbsp or as required
Whole milk – 1/2 cup
Instant yeast / rapid rise yeast (or active dry yeast) – 1 tsp (Dough might take longer time to rise if you are using active dry yeast)
Sugar – 1 tbsp
3. Unsalted butter – 2 tbsp
Garlic – 4 large cloves, minced (makes 1.5 – 2 tbsp)
Cilantro/ coriander leaves – 2 tbsp, finely chopped
1) In a small bowl, proof the yeast by combining it with lukewarm water, whole milk and sugar. Stir gently to dissolve. Let stand 2 – 3 minutes until foam appears.
2) In a large bowl, add flour, salt, 1 tbsp yoghurt and 1 tbsp oil. Add the yeast mix. Mix well and knead until the dough comes together, around 2 – 3 minutes. Rinse your hands and wipe with a paper towel till dry(makes it easy to handle the dough). Add 1 tbsp oil to the dough and knead for 2 – 3 minutes until smooth and elastic. ( If the dough seems stickily wet, sprinkle a little flour and knead again. And if it is dry, add 1 – 2 tsp or enough warm water and knead till smooth.)
3) Form the dough into a round ball and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or with a towel and let it rise in a warm place until doubled in size about 1.5 – 2 hrs.
4) Meanwhile heat 1.5 – 2 tbsp butter in a small kadai. Add minced garlic and cook for 1 – 2 minutes over low heat until aromatic (do not brown). Add 1 tbsp chopped cilantro. Mix well and switch off. Add salt, to taste. Set aside until ready to use.
5) Once the dough is doubled, punch down the dough and divide into 5 – 7 equal sized balls. Cover with a towel or plastic wrap and set aside in a warm place for 10 – 15 minutes.
6) Working with one dough ball at a time (leave the others covered), roll into an oval shape (just like you would do for chapathis, but thicker..be sure to flour the surface to avoid sticking.).
7) Heat a skillet over high heat. Once hot, reduce to medium-high flame. Place a rolled flatbread on top and cook for 30 – 45 seconds on one side or until bubbles appear on the surface. Flip over to the other side and cook for 1 -2 minutes over high heat till it starts puffing up and bottom has brown spots and blisters. Flip, cook 1 more minute over medium or medium high flame, and flip back onto original side. Bring down the heat to low. Add 2 – 3 tsp of garlic butter mix and spread on the naan. For plain naan – Brush naan with butter once done. Remove to a plate and cover immediately with an aluminium foil or clean towel to prevent drying out. Continue the process until all the naans are done. Serve immediately or keep covered until ready to serve. Serve warm with butter chicken, grilled chicken, dal, paneer etc.