Butter-soaked and flavourful, this fermented bread with a garlic garnish is worth dunking into paneer makhanwala and any gravy dish.
GARLIC NAAN
Ingredients
1½ tbsps garlic paste
1 tbsp chopped garlic + to sprinkle
2 cups refined flour + for dusting
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp powdered sugar
1 tbsp yogurt
1 tbsp finely chopped coriander leaves + to sprinkle
¾ cup milk
1 tbsp oil
Melted butter as required
Method
1. Sift refined flour, baking powder, baking soda and salt into a deep bowl.
2. Add sugar, garlic paste, yogurt, chopped garlic, coriander leaves to the flour mixture . Add milk and knead into a medium soft dough. Apply oil over the surface, cover with a damp muslin cloth and set aside for at least 1 hour.
3. Punch the dough with your hands to make it soft and pliable and divide into 8 equal portions. Shape into balls, cover with a damp muslin cloth and let it rest for 1 hour more.
4. Flatten each dough ball between your palms, apply a little melted butter and dust with the reserved flour. Roll into a ball again and keep it covered for 15 minutes.
5. Preheat oven to 250° C.
6. Roll each dough ball on a floured surface into a 5-6 inch diameter disc. Pull it from one end to get the elongated shape of a naan. Apply some water on the surface, sprinkle chopped garlic on the naans before cooking.
7. Cook in the preheated oven for 8-10 minutes.
8. Remove from the oven, apply melted butter, sprinkle coriander leaves and serve hot.
Note: Naans can also be cooked on a tawa by moistening them on either side with a little water while cooking.
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Best cooked in Wonderchef Kitchenware.
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