Garlic Naan

What do you do when you find your favorite naan shop closed on a Sunday morning?

.

.

.

You make your own naans!

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

The idea may seem daunting at first but I hope by now I’ve got you well acquainted with handling all sorts of dough. Be it: my foolproof recipe for pizza dough used to make not just this beautiful braided chicken bread but also these cute little mini pizza pies. Or this super easy and frugal recipe for flour tortillas which makes these BBQ taquitos all the more delicious. And how can we forget, my all-time favorite, the soft puffy puri…O’so good!

Homemade garlic naans are much easier than you think and irresistibly delicious! It’s the same foolproof pizza dough with certain key changes that makes it all the more yummy and garlicky.

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

The dough is incredibly forgiving. If it’s too dry, add more milk. If it’s too wet, add more flour. A soft dough is what you want in the end.

Softer the dough; softer and pillowy the naans are.

 

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

I cooked half of the naans on a grill pan, and the other half on a plain non-stick pan. It doesn’t matter whether or not you own a grill pan. Both result in gorgeous looking naans, and they taste just the same!

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

Cook for a minute or until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with butter mixed with chopped coriander.

Place the naan in a kitchen towel and repeat with the rest of the naans.

Then serve warm, sprinkled with some fresh coriander or sesame seeds.

And get ready, because these garlic naans will blow your mind! Buttery and garlicky, these naan are incredibly soft with all those giant air pockets. 

You may never go back to buying store-bought naan again. 😉

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

Some of my favorite ways to enjoy these naans? Soaking up the masala from this Chicken Karhai or with this sumptuous kebab masala.

Garlic Naan

Serves: 8
Ingredients:
1 cup warm milk
2 tsp sugar
1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
4 cups all-purpose flour
3 Tbsp. plain yogurt
1 teaspoons salt
3 Tbsp. melted butter or oil
5-6 cloves garlic, minced
Additional 2 Tbsp. melted butter mixed with 2 Tbsp. fresh coriander leaves, chopped
(optional topping: sesame seed)
Directions:
  1. In a large bowl, stir together, by hand or with a stand mixer, all the ingredients except the milk. Add in the milk gradually, and mix till a ball of dough starts forming. If kneading by hand then take out the dough from the bowl and start kneading it on a floured counter-top till it becomes smooth but still slightly sticky.
  2. Grease the mixing bowl with oil, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I place mine in the microwave) and let it rise for 1-2 hours or until the dough has nearly doubled in size.
  3. Once doubled in size, punch it down and add in the minced garlic. Knead for a few more minute and then transfer it to a floured work surface.  Cut the dough into 8 large or 16 small separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle) until the dough is a little less than 1/4-inch thick.
  4. Heat a large non-stick pan or grill pan over medium-high heat. Drizzle a bit of butter or oil.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the naan and cook on the second side for 1-2 minutes, or until the bottom is golden. Brush naan lightly with the coriander-infused butter on both sides. Then transfer it to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.
  5. Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out.  Serve sprinkled with sesame seeds, if desired.

 

 

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

 

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9 thoughts on “Garlic Naan

  1. OK, I know this makes me sound sooooo ignorant, but I wasn’t familiar with the term naan. Looking at this post and your mouthwatering pics though – I completely get it!!! I would love to try this with some of the zucchini Parmesan I have in the oven right now, and so many other things. Beautiful post here, thanks for sharing and for enlightening me!

    Like

  2. Pingback: Peach Crumble Pie | Spatula in My Pocket

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