GARLIC NAAN

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

Method:

1. In a large mixing bowl, add in the flour.
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3. Then add in the salt.
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5. Followed by the baking powder.
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7. Thereafter, add in the sugar.
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9. Next, pour in the vegetable oil.
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11. Give it a rough mix & then add in the garlic powder.
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13. Mix well.
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15. Thereafter, gently pour in the lukewarm milk, stirring as you go along.
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17. You should end up with a clumpy dough mixture.
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19. On a floured surface, topple the dough over & begin kneading the dough for 5 minutes.
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21. If the mixture is too sticky, add a little more flour.
22. This will make a soft, pliable dough.
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24. Next, divide the dough into quarters.
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26. 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.
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29. Next, you’re going to use the same method of thumb & middle finger & divide those two dough balls into four.
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32. Do the same to all the quarters & you should be left with 16 small dough balls.
33. On a floured surface, roll out the dough balls into oval, circular or rectangular shapes.
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36. Once all your dough balls are rolled out, use a fork & begin pricking the dough lightly.
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39. Do the same for all.
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41. 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.
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44. Get the dhania (coriander) out & set aside.
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46. Line a container with some wax paper.
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48. Heat a tawa or a non stick pan.
49. Place the shaped dough onto the heated tawa/pan – pricked side first.
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52. Notice how small air bubbles start to form.
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54. Allow for it to toast nicely for around 20 seconds & then flip them over.
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56. Brush over the butter.
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58. Remove when the other side has been toasted.
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60. Place in the lined container. Garnish with fresh dhania (coriander) – optional.
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62. Make sure to cover all the Garlic Naan’s left in the container with a dish towel & this will keep them soft.
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64. Continue with the same process until all the naans are toasted.
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66. Enjoy with braais, roasts, Chicken Tikka or curries, especially Butter Chicken or Chicken Khaliya.
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69. Can be stored in an airtight container, in a cool, dry place for up to a week.
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