Garlic Naan (Indian Flat Bread)

Prep Time: 10 mins        Cook Time: 30 mins        Idle Time: 1 hr 10 mins         Serves: 4 to 5

  1. 2 tbsp active dry yeast
  2. 2 cups all purpose flour
  3. 1 & 1/3 cup whole wheat flour
  4. 3 tbsp olive oil or any other oil
  5. 1 cup lukewarm water
  6. 1/2 cup milk
  7. 1/2 tbsp sugar
  8. 1 tbsp salt
  9. 1 tbsp garlic paste
  10. 4-5 garlic cloves
  11. 2 tbsp Nigella seeds
  12. Butter as per taste
  13. 4 to 5 tbsp cilantro
  1. Take the lukewarm water in large bowl
  2. Add sugar & yeast and let it sit until foamy (about 10-12 mins)
  3. To the yeast add lukewarm milk, wheat flour, garlic paste, all purpose flour (All but 1/4 cup), oil, salt
  4. Knead the dough, in case the dough feels too sticky add 1/2 tbsp flour. Dough should not be very dry.
  5. Coat the bowl with 1 tbsp oil , coat the dough with oil, wrap it with plastic wrap.
  6. Cover the bowl with clean kitchen towel.
  7. Leave the dough in a warm place for about 90 mins

Garlic Naan
  1. Heat a skillet or heavy bottom pan or preheat the oven to 500 degree Fahrenheit
  2. Melt the butter and add chopped garlic and set it aside
  3. Divide the dough in 8-10 equal parts
  4. Roll each dough into a 6″ or 8″ oval shape (Note: In case you plan to use the oven roll the dough into a thicker oval shape)
  5. Spread some Nigella seeds on the board and roll the dough gently
  6. Stove : Place the rolled naan on to the heated skillet, let it cook for 1 or 2 mins or until yeast action shows tiny bubbles all over the naan. Flip the naan using a spatula and keep it on direct gas flame until slightly charred and cooked on other side.
  7.  Oven: Place 2 or 3 (depending on size) rolled naan on hot  sheet tray. Bake for 3-4 mins, remove, bush butter, put back in the oven with broiler on for 1-2 mins or until the tops are nicely charred.
  8. Remove cooked naans with tongs and place the next naan on skillet or oven. Immediately brush butter-garlic on it and spread chopped cilantro.

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