In Asian cuisine, especially in sub-continent garlic naan is given a royal treat especially for the feast. According to me, among the various flatbread, I think the naan is king of all. And when we are talking about garlic getting infused in naan, what else can be rather than flavorful and divine!
In Asian cuisine, especially in sub-continent garlic naan is given a royal treat especially for the feast.
- ½ cup Warm milk
- 3 tablespoon Canola oil
- ½ cup Yogurt
- 1 teaspoon Salt
- 2 cups All-purpose flour
- 1 1⁄3 cup Wheat flour
- 1 teaspoon Garlic paste
- 2 teaspoon Dried Yeast
- 1 teaspoon Caster sugar
- 1 cup Lukewarm water
- 2 teaspoon Nigella seeds optional
- Melted butter for brushing
- 4 Garlic cloves chopped for topping
- Chopped coriander optional; for garnishing
In a bowl, take the lukewarm water and add sugar and yeast.
Let them stand until it turns foamy.
Now add the milk, wheat flour, garlic paste, all-purpose flour, oil and salt over bloomed yeast.
Combine all the ingredients very well, until the dough comes together.
Then knead the dough for about 2 minutes.
The dough should be little wet. If it is too wet, then add ½ tablespoon flour at a time.
Now place the dough in an oil coated bowl and wrap it with a plastic wrap, then with a kitchen towel.
Leave it to rise in a warm place, for about 2 hours.
Once done, use your fist to punch down the dough and transfer to the work surface.
Meanwhile, heat an iron skillet and melt the butter.
Add chopped garlic and stir it for few seconds and set it aside.
Now divide the dough into eight equal balls.
Roll each ball into 6 inches wide and 10-inch long oval shape.
Then place the rolled naan in the heated skillet and let it toast for 1 to 2 minutes or until yeast action shows tiny bubbles all over the naan.
Now flip the naan and place it on direct gas flame and grill for just 10 seconds or until it slightly charred and then turn on another side.
When done, flip the naan with a tong and immediately brush butter-garlic on the surface of the naan.
Repeat the same process for the remaining dough balls.
If you like you can spread nigella seeds on the top and gently roll once.
The hot garlicky flavored naan is ready to serve on a plate. You can add extra butter on the surface to get more garlicky butter flavor and also coriander if wished.
This garlic naan is one of my heartthrobs and my family is no exception. For garlic lovers, this will be an unforgettable taste. You can combine it with Lamb Curry or even with Chicken Gravy and if you are a veggie then simply have Paneer dishes or Lentil Curry.