Naan is a leavened, oven-baked flatbread. Naan", a well-known name in Indian cooking, is a one kind of flatbread that is appreciated all around the world. Soft, tender and buttered, hot Tandoori Naan is a vital part of bread served in marriages. Naan can be made with several different variations, but I bet every one loves a bite of Garlic Naan! It pairs well with any kind of Indian curry.
A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, and then set aside to rise for a few hours. Once risen, the dough is divided into balls,which are flattened and cooked in a tandoor, or clay oven but I make naan in my normal gas oven.
Ingredients :
Yeast - 1 tsp
Warm water - 2 tbsp
Sugar - 1 tsp
Mix sugar with warm water. Add yeast and keep aside for 25 minutes ( cover, keep in warm place ) until completely dissolves.
For the dough ~
Plain flour ( maida ) - 1 and 1/2 cup
warm milk - 4 tbsp
Diluted yeast
Curd / yogurt - 2 tbsp
Sugar - 2 tsp
Coriander leaves - 2 tsp chopped
Garlic - 4 tsp finely chopped
Method :
Sift flour and salt into a large bowl; add yeast mixture, sugar and curd. Make a soft and elastic dough with warm milk.
Place the dough in an airtight container for about 1-2 hours or until the dough is doubled in size.
Divide the dough into four equal portions. Roll them into balls and gently flatten each ball with a rolling pin to give a round chapati like shape. Then stretch on one side to form oval shaped naan ( or you can make round shape ). Spread 1/2 teaspoon chopped coriander leaves and finely chopped garlic and press lightly on top of each prepared naan.
Heat an iron tawa ( heavy based frying pan ) until hot.
Reduce heat to medium and cook naan on both sides, ( one naan at a time ) until change in the light brown color and nice aroma ). Do not fry on high heat.
Serve hot with Chicken chaap and salad...
Sending this recipe to Divya's "Love Lock Series - Bread", Radhika's "Let's cook#17~ Bread" and Indrani's "Spotlight : Rice/Rotis/Pulao/Puri" event
A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, and then set aside to rise for a few hours. Once risen, the dough is divided into balls,which are flattened and cooked in a tandoor, or clay oven but I make naan in my normal gas oven.
Ingredients :
Yeast - 1 tsp
Warm water - 2 tbsp
Sugar - 1 tsp
Mix sugar with warm water. Add yeast and keep aside for 25 minutes ( cover, keep in warm place ) until completely dissolves.
For the dough ~
Plain flour ( maida ) - 1 and 1/2 cup
warm milk - 4 tbsp
Diluted yeast
Curd / yogurt - 2 tbsp
Sugar - 2 tsp
Coriander leaves - 2 tsp chopped
Garlic - 4 tsp finely chopped
Method :
Sift flour and salt into a large bowl; add yeast mixture, sugar and curd. Make a soft and elastic dough with warm milk.
Place the dough in an airtight container for about 1-2 hours or until the dough is doubled in size.
Divide the dough into four equal portions. Roll them into balls and gently flatten each ball with a rolling pin to give a round chapati like shape. Then stretch on one side to form oval shaped naan ( or you can make round shape ). Spread 1/2 teaspoon chopped coriander leaves and finely chopped garlic and press lightly on top of each prepared naan.
Heat an iron tawa ( heavy based frying pan ) until hot.
Reduce heat to medium and cook naan on both sides, ( one naan at a time ) until change in the light brown color and nice aroma ). Do not fry on high heat.
Serve hot with Chicken chaap and salad...
Sending this recipe to Divya's "Love Lock Series - Bread", Radhika's "Let's cook#17~ Bread" and Indrani's "Spotlight : Rice/Rotis/Pulao/Puri" event
