This Recipe Makes 16 Naan Pieces
Garlic naan is a standout amongst the most requested Indian bread in an Indian restaurant. Typically this delicate wonderful Indian bread is cooked in a tandoor oven, a hot clay oven used to cook tandoori dishes or on a tava. Ordinarily, it is served hot & brushed with ghee or butter.
Garlic Naan Ingredients:
- 5 cups flour
- 2 ½ teaspoons salt
- 2 tablespoons sugar
- 1 tablespoon garlic powder
- 2 ½ cups lukewarm milk
- 2 teaspoons baking powder
- 4 tablespoons vegetable oil
- In a large mixing bowl, add in the flour.
- Then add in the salt.
- Followed by the baking powder.
- Thereafter, add in the sugar.
- Next, pour in the vegetable oil.
- Give it a rough mix & then add in the garlic powder.
- Mix well.
- Thereafter, gently pour in the lukewarm milk, stirring as you go along.
- You should end up with a clumpy dough mixture.
- On a floured surface, topple the dough over & begin kneading the dough for 5 minutes.
- If the mixture is too sticky, add a little more flour.
- This will make a soft, pliable dough.
- Next, divide the dough into quarters.
- Next, take one quarter of the dough & using your middle finger & your thumb, firmly press indenting the dough in the middle & then twist & separate allowing you to form two balls of dough.
- Next, you’re going to use the same method of thumb & middle finger & divide those two dough balls into four.
- Do the same to all the quarters & you should be left with 16 small dough balls.
- On a floured surface, roll out the dough balls into oval, circular or rectangular shapes.
- Once all your dough balls are rolled out, use a fork & begin pricking the dough lightly.
- Do the same for all.
- Next, get out all your other ingredients, I have a butter that I use for brushing over the naans, but if you want, you can always melt some up in a bowl & also add some dried mixed herbs per your preference.
- Get the dhania (coriander) out & set aside.
- Line a container with some wax paper.
- Heat a tawa or a non stick pan.
- Place the shaped dough onto the heated tawa/pan – pricked side first.
- Notice how small air bubbles start to form.
- Allow for it to toast nicely for around 20 seconds & then flip them over.
- Brush over the butter.
- Remove when the other side has been toasted.
- Place in the lined container. Garnish with fresh dhania (coriander) – optional.
- Make sure to cover all the Garlic Naan’s left in the container with a dish towel & this will keep them soft.
- Continue with the same process until all the naans are toasted.
- Enjoy with braais, roasts, Chicken Tikka or curries, especially Butter Chicken or Chicken Khaliya.
- Can be stored in an airtight container, in a cool, dry place for up to a week.