Garlic Naan

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.

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.

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.

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.