Saturday, December 10, 2011

Garlic Naan

INGREDIENTS:
  • All purpose Flour - 2 cups
  • Baking powder - 1/4 tsp
  • Dry yeast - 1 tsp
  • Plain yogurt - 2 Tbsp
  • Sugar - 1 Tbsp
  • Warm water - 1/2 cup
  • Oil - 1 Tbsp
  • Salt - 1/4 tsp
  • Garlic cloves, chopped - 3 nos
  • Chopped coriander leaves - 2 Tbsp
  • Melted Unsalted Butter - 2 tsp
METHOD:
  • Dissolve active dry yeast and sugar in 1/4 cup of lukewarm water and set aside until it becomes frothy. It will take 10 minutes.
  • In a large mixing bowl add salt, oil and yogurt with the maida and mix well.
  • Next add the water-yeast mixture little by little to the flour and knead it.
  • To this add chopped garlic and chopped coriander leaves and mix well.
  • Knead  until you get a very soft dough. The dough should be little sticky which ensures very soft naan
  • Cover the dough with a moist paper towel and keep in a warm place for 4 hours.
  • Knead your dough again for a min or two.
  • Turn on your oven to broil and let it heat for 20 mins, with your pizza stone/ baking tray in the oven.
  • Divide the dough into lemon size balls. Roll it out into oval shape using rolling pin or with hand. (don't roll it too thin).
  • Be careful and put each uncooked naan on the stone/ baking tray and let it cook for 2 to 3 minutes.You can also make Naan using a tawa in stove top.

  • Check to see if it has puffed up or has a puffy surface.
  • Remove from oven and baste it with melted butter
  • Preserve in foil to keep it warm.
  • Repeat the process until you have baked all of your naans
  • Serve with chutney, vegetable curries, chicken curries or eat plain if you like.
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