The word Naan is derived from the Persian word ‘non’ which refers to bread. Naan is leavened flat bread generally made in a tandoor. This popular Indian bread is liked all over the world. A meal at an Indian restaurant is never complete without a Naan. Garlic Naan is one of the most popular variety of Naan.
Naan has transformed from a basic form of bread for many to experimental creations by chefs and food enthusiasts today with different fillings and flavours. Some of the varieties of Naan are Plain Naan, Garlic Naan, Kulcha Naan, Peshawari Naan (filled with nuts, raisins), Amritsari kulcha (stuffed with mash potatoes and spices), Cheese Naan, Paneer Naan (Naan stuffed with cottage cheese) etc.
Garlic Naan is topped with minced garlic and coriander. It is best eaten with rich creamy curries. Try making Garlic Naan with Dum Ka Paneer (cottage cheese in white creamy sauce) or Paneer Peshawari.
At home we can make naan without a tandoor also. Today I have made Garlic Naan using a Skillet but we can also make them in an oven.
Yield: 10 to 12
Prep time: 15 minutes
Total time: 2 hours 30 minutes
Ingredients for Garlic Naan
1 teaspoon Yeast
½ cup warm water
2 cups plain flour (maida)
½ teaspoon salt
½ teaspoon sugar
½ cup milk or as required
1 tablespoon oil
1 teaspoon oil to grease
5 teaspoon garlic chopped fine
3 teaspoon coriander chopped fine
Directions for Garlic Naan
- In a bowl combine water and yeast, and let it rest for 10 minutes or until frothy.
- In a large bowl shift the flour, sugar and salt, add the yeast mix and make soft dough by adding enough milk.
- Knead the dough well. Add the oil and knead again.
- Smear with oil, cover and keep in a warm place to rise for about 2 hours.
- Once the dough has risen, knead again for 2 minutes and divide into 8 parts, and roll into balls.
- Roll each ball into an oblong shape (naan shape) of roughly 1 cm thick. You can also roll it into an oval shape or round.
- Now sprinkle ½ teaspoon garlic and a little coriander all over and roll lightly to stick the garlic on the bread.
Making Naan on a Skillet
- Heat a skillet.
- Apply water on one side of the rolled naan, keeping the water side down place the naan on the skillet.
- The naan will start getting bubbles all over. When the naan start to dry, flip the skillet so that the naan gets roasted on this side also.
- Flip back the skillet and gently lift the naan with a tong.
- Brush some butter and serve.
Making Naan in an Oven
- Preheat the oven at the highest for 15 minutes.
- Place the naan on a baking tray and grill for 2 to 3 minutes or till light brown patches appear.
- Take out and apply little butter and serve hot.