Garlic Naan Recipe :
Tandoori Naan, a delicately raised bread cooked in a clay oven, makes Punjabi supper wholesome when served with yummy paneer tikka masala and dal sear. This Garlic Naan formula makes Tandoori Naan indeed way better by sprinkling a little garlic and coriander pieces over its surface. Moreover, planning Garlic Naan with this step-by-step photo formula doesn’t require you to have a clay or gas tandoor as it employments a one of a kind “cook over a flame” method to get the burnt smoky flavor you get with naan cooked in tandoor. Here is the outline for “How to cook naan on a gas stove” – To begin with, one side of naan is cooked on a pressed tava/griddle on a gas stove (stove best), and at that point, the other side is cooked specifically over a gas fire by turning it upside down to get the tandoori like flavor. If you happen to have a broiler, you can too cook it in the oven by following the tips given below..
Preparation Time: 1 hour
Cooking Time: 25 minutes
Serves: 3 servings
Ingredients:
| 1½ cups Maida/All Reason Flour (or 1 cup Maida + 1/2 cup Entirety Wheat Flour) |
| 1/2 teaspoon Dynamic Dry Yeast (or Moment Yeast) |
| 1/2 teaspoon Sugar |
| 1 tablespoon Curd |
| 1/3 cup Milk |
| 1 Tablespoon Oil |
| Salt to taste |
| 1/2 cup Tepid Water |
| 2-3 tablespoons chopped Garlic |
| 3 tablespoons finely chopped Coriander Leaves, optional |
| Butter, for greasing |
Directions for Garlic Naan
1. Take a moment to dry yeast and sugar in a medium bowl. Include 1/2 cup tepid water, blend with a spoon, and cover with a plate. Keep it in a warm put for 10-15 minutes till the blend gets to be foamy. If the blend doesn’t turn foamy, it implies that either yeast is not dynamic or you may have utilized the hot water (not the tepid water). If it happens, toss absent the yeast blend and attempt again.
2. Filter 1½ mugs maida (or 1 glass maida and 1/2 container whole-wheat flour) in a huge bowl. Include 1 tablespoon curd, 1 tablespoon oil, and salt.
3. Pour the water yeast blend arranged in Step 1. Include 1/3 glass drain and blend well. Manipulate smooth and exceptionally delicate batter. If required, include a few tablespoons of water to tie the delicate dough.
4. Oil the mixture with cooking oil and put it in another bowl (or keep it in the same bowl). Cover it with a damp kitchen towel (or plastic wrap or a top) and keep it in a warm put for 1 to 2 hours. Evacuate the top. You will take note that the mixture has risen compared to how it shows up in the photo.
5. Manipulate the batter once more until smooth, for around 2-3 minutes.
6. Partition it into 5-6 break even with parcels and make round-shaped balls from it. Cover them with a sodden cloth and keep them aside for 30 minutes.
7. Take one mixture ball, coat it with dry flour, and press it a small to straighten it. Put it on a rolling board.
8. Roll it out into a long and thick oval-shaped disk (around 6 inches long and 1/2 centimeters thick).
9. Sprinkle a few chopped garlic and chopped coriander leaves over it. Press it tenderly with your hand or utilizing a rolling pin.
10. Turn the naan (keep garlic sprinkled surface down) and dampen the best surface with water by utilizing a brush or hand.
11. Warm the cast-iron tava over medium fire (Don’t utilize non-stick tava). When the tava is hot, put rolled naan over it keeping the damp side down. This will make naan adhere to the tava. Inside a diminutive, minor bubbles will show up on the surface.
12. Snatch the tava with its handle, turn it upside down, and keep it over coordinate fire (either gas fire or electric) as appeared in the photo. Move the tava gradually in a circular movement until a few light brown spots show up here and there on the surface of the naan, it will take around a minute.
13. Naan will have a few brown spots as seen in the photo.
14. Evacuate the naan utilizing a spatula. It will come out effortlessly and the foot surface will have a pleasant brilliant brown color as seen in the photo.
15. Brush the Garlic Naan with butter and serve hot with your favorite Punjabi curry like Paneer Makhani.
Tips and Variations for Garlic Naan
- To heat the Garlic Naan in the broiler – Put a pizza stone in the broiler and preheat it to 500 degrees F for around 10-15 minutes. Put the naan over warmed pizza stone and broil for 2-3 minutes or until cooked.
- Uncooked naan needs to adhere to the tava surface so that it doesn’t drop when you turn the tava upside-down to cook naan over the fire. So do not utilize non-stick tava for cooking naan in this recipe.
- Follow the same cook-over fire handle for gas stoves or electric stoves.
Taste: Soft surface with mellow garlic flavor.
Serving Ideas: Serve it hot with paneer tikka masala or saag paneer, dal fry, and lassi for lunch or dinner.