Garlic Naan is a leavened Indian bread , topped with minced garlic. Naan is prepared using mixture of whole wheat flour and refined flour. Can also use 100% whole wheat flour for making Naan. Yeast is either added or curds,salt and sugar is added to dough to ferment ,that is for yeast development . In this recipe I have added Yeast to make Naan. Also im using stove top method to make Naan. As I love garlic flavour , I'm making garlic Naan . You can totally skip garlic , if you want to make plain Naan.
One good thing about this naan are its not at all chewy. These naans are soft and tastes delicious when served with any spicy rich curry. Here I have used Whole wheat flour and Maida/Refined Flour in 50:50 ratio. But you can use 100% whole wheat flour also. In my next post on Naan , I'll share you on how to make Naan without yeast and also with 100 % Whole wheat flour.Here I'm sharing the Naan recipe using stove top method alternatively you can use in Tandoor or Convection Oven also.
Garlic Naan goes well with both vegetarian and Non vegetarian rich gravies. My personal favourite combinations are Paneer Butter masala , Chana Masala , Dry Peas Masala , Pindi Chole , Shahi Paneer Masala, Dal Makhani, Kolhapuri Egg Masala, Mutton Kheema Masala , Chicken Butter Masala and Chicken Tikka Masala. Everything tastes so good that, you actually forget whether it’s from restaurant or from your kitchen.
RECIPE CARD FOR GARLIC NAAN
Garlic Naan Restaurant Style
Ingredients
Yeast Solution
- ⅓ cup Luke Warm Water
- ½ teaspoon Salt
- ¾ teaspoon Sugar
- ¾ teaspoon Instant Yeast or 1 teaspoon Dry Active Yeast
For Dough
- 1 cup Whole Wheat Flour
- 1 cup Refined Flour
- ½ teaspoon Salt
- ¾ cup warm water
- 2 tablespoon Oil
- 1 teaspoon Garlic Paste or minced garlic
For Rolling , Dusting and Garnish
- 2 Tbsp Water for brushing
- 2 tablespoon Coriander Leaves
- 1 teaspoon Kalonji / Onion Seeds
- 2 teaspoon Garlic , finely minced
- 1 tablespoon Butter or as required
- Wheat flour for dusting
Instructions
- Take ⅓ Cup of warm water, add sugar ,salt and yeast and keep it aside undisturbed for 10-15 minutes to proof yeast.
- Mix wheat flour, all purpose flour, salt ,1 teaspoon Garlic paste/chopped,1 tablespoon oil and froth yeast solution and prepare the dough by adding remaining warm water .
- Knead well to get smooth, pliable dough. Apply another tablespoon of oil knead finally and cover it with a muslin cloth and set aside for minimum 1.30 -2 hrs for the dough to proof double in size.
- Once it’s double in size, punch the dough to release air and once again knead well and divide into 6 big lemon size balls and keep it aside for another 10 minutes.
- Mix chopped coriander leaves, chopped garlic and kalonji.
- Pinch a big lemon size portion of dough, between the palms, flatten the dough and press one side on the mixed coriander, kalonji and minced garlic .
- Then dust some flour on the work top, and roll out in oblong /tear shape. Evenly brush water to the top surface of the rolled Naan.
- Heat tava / griddle, once it is hot, place the wet side on hot tawa /griddle. It bubbles/puffs and brown spots start appearing on bottom side.
- Then with help of a tongs place the uncooked top side directly over the flame and cook till brown spots appear. Cook on both sides.
- Once cooked, apply some butter over it and serve it.
Notes
- You can also convection mode in Oven. For this Preheat oven to 220 Deg Celsius and cook for 6-7 minutes or till brown spots appear on top.
- Cook on both sides over direct flame till you get charred brownish black spots appears.
Step by Step Directions on making of Garlic Naan:
Take ⅓ Cup of warm water, add sugar and yeast and keep it aside undisturbed for 10-15 minutes to proof yeast.
Mix wheat flour, all purpose flour, salt ,1 teaspoon Garlic paste/chopped,1 tablespoon oil and froth yeast solution and prepare the dough by adding remaining warm water .
Knead well to get smooth, pliable dough. Apply another tablespoon of oil knead finally and cover it with a muslin cloth and set aside for minimum 1.30 -2 hrs for the dough to proof double in size.
Once it’s double in size, punch the dough to release air and once again knead well and divide into 6-7 big lemon size balls and keep it aside for another 10 minutes.
Mix chopped coriander leaves, chopped garlic and kalonji.
Pinch a big lemon size portion of dough, between the palms, flatten it and press one side on the coriander, kalonji and garlic as shown in picture.
Then dust some flour on the work top, and roll out in oblong /tear shape. Apply some water to the top surface of the rolled Naan.
Heat tava / griddle, once it is hot, place the wet side on hot tawa /griddle. It bubbles/puffs and brown spots start appearing on bottom side.
Then with help of a tong place the uncooked top side directly over the flame and cook till brown spots appear. Cook on both sides.
Once cooked , apply some butter over it and serve with any rich curry .
I served it with with Paneer Butter Masala.
Alok Vats
Wow, looks so tempting, I show this post to my wife as well and she also like it.
Sow Baranya
Hi Muktha, while making it in oven , which mode should be used?either convection r grill?..Do post one with oven..
Muktha Gopinath
Hi Sow,Its in convection Mode.I have mentioned in Notes.Sure,I'll try to post it shortly
Muktha Gopinath
Gud Alok,R u planning to cook?