If you’ve ever wished you possibly can make restaurant-style Garlic Naan at dwelling with none stress, you’re going to like this recipe!
Making restaurant-style garlic naan at dwelling is simpler than you’d suppose. All you want is a number of pantry staple substances and half-hour to recreate the most effective, selfmade garlic naan. Since this can be a no-yeast recipe, the dough wants virtually no resting time, which implies you’ll be able to whip up a batch at any time when the longing for it hits.
This recipe retains issues very easy, even in case you’re new to creating naan. And when you get the hold of it, you’ll be able to swap issues up so as to add somewhat chilli to show it right into a chilli-garlic naan, or strive our no-yeast naan variation if you need one thing even faster. can get the identical restaurant-style charred bits and a smokey flavour on the stovetop.
Jump to part: Garlic Naan
Ingredients for Garlic Naan
- Dry Ingredients: Maida, salt, sugar (helps tenderize, brown and stability flavors), and baking powder (for that signature naan fluffiness)make up the bottom of this naan.
- Wet Ingredients: Milk and water assist carry the dough collectively, and somewhat oil retains it clean and simple to roll.
- Garlic Topping: Finely chopped garlic and coriander for that traditional flavour.
- Finishing: Melted butter brushed on high as soon as the naan is cooked to present it that shiny, restaurant-style end.
Richa’s Top Tips
- Make positive the pan is scorching sufficient, however not smoking earlier than inserting the rolled dough, or it gained’t stick correctly.
- Once you make dough balls, depart them to relaxation on a greased plate or baking tray to forestall them from sticking to the plate or one another. Rest the dough correctly: Those half-hour of resting time make an enormous distinction. The dough relaxes, turns into simpler to roll, and cooks softer.
- Roll it evenly (and never too thick): A skinny, even naan puffs higher on the tawa and cooks with out turning chewy.
- Use water to assist it stick: Brushing the non-garlic facet with water earlier than inserting it on the tawa ensures the naan sticks effectively and gained’t fall off if you flip the pan.
- Cook on medium warmth: Too excessive and the naan burns earlier than it cooks by way of, too low and it dries out. Medium warmth offers the proper puff and color.
- Press the garlic in gently: Lightly urgent the garlic onto the dough helps it keep put whereas cooking as a substitute of falling off on the tawa.
Frequently Asked Questions
This normally occurs when the dough isn’t tender sufficient or the naan is rolled too thick or too skinny. Make positive the dough is well-rested and roll it out evenly so it has room to puff on the tawa.
You can swap a part of the maida for atta, however utilizing 100% entire wheat will make the naan denser and fewer tender. A half-and-half combine works greatest if you would like a more healthy model.
Keep the warmth at medium, roll the dough skinny, and don’t overcook it. Removing the naan as quickly because it will get these golden brown spots retains it tender.
No, this stove-top methodology offers you a similar smoky, charred impact with none particular gear.
Storage Tips
- Fridge: Keep leftover naan wrapped in foil or in an hermetic container for two days. Warm it on a tawa with somewhat butter to carry again the softness.
- Freezer: Garlic naan freezes rather well. Cool fully, stack with butter paper between every bit, wrap tightly, and freeze for as much as a month.
- Reheating: Heat on a tawa for 1–2 minutes till tender. Avoid the microwave for too lengthy as a result of it could actually make the naan chewy.
Serving Ideas
Garlic Naan goes with virtually any creamy curry or sabzi, however listed here are some tried-and-loved pairings that flip it right into a full, comforting meal:
Customisation Ideas
- Extra-Garlic Lover’s Naan: Mix grated garlic instantly into the dough and brush the naan with garlic butter on the finish for a double-hit of flavour.
- Cheesy Garlic Naan: Right after flipping the naan and letting it puff, sprinkle shredded mozzarella or cheddar on the cooked facet. It melts immediately and tastes like restaurant-style cheese naan.
- Chilli-Garlic Twist: Mix finely chopped inexperienced chillies into the garlic topping earlier than urgent it onto the dough. Adds warmth with out altering the recipe construction.
- Herb Explosion: Swap coriander for recent chives or parsley if you would like a milder, brisker flavour profile.
Did You Know?
The phrase “naan” comes from the Persian phrase nān, which merely means “bread.” The earliest mentions of naan date again to 1300 AD within the writings of Indo-Persian poet Amir Khusrau. It was initially baked in royal Mughal kitchens—making naan the unique meals of emperors.
Now it’s over to you! Make a recent, cozy, selfmade garlic naan with out particular gear utilizing easy substances for that incredible restaurant-style flavour. Serve it scorching, share it round, and watch how shortly it turns into a favorite.
Don’t neglect to tag me on Instagram @my_foodstory if you make it. I’d like to see your fluffy naans!
Watch Garlic Naan Recipe Video
Prevent your display from going darkish
-
Add all dry substances, maida, salt, sugar, baking powder in a bowl and blend effectively. Add 1 teaspoon oil, milk & water and knead for 7-8 minutes until you get a tender, clean dough. Add oil on the floor of the dough & maintain coated to relaxation for half-hour.
3 tablespoons milk, 1 pinch salt, 1 pinch sugar, 1 ½ + ⅛ teaspoon baking powder, 1 cup maida, 2 teaspoons sunflower oil, 3 tablespoons water
-
Herb butter: Take melted butter in a bowl, add coriander leaves. Mix and put aside.
1 tablespoons butter, 1 tablespoons finely chopped coriander leaves
-
Heat tawa on medium.
-
Divide the dough into 3-4 balls. Take a ball of dough, place it on a rolling platform and roll right into a spherical or oval formed naan, about 6 inches lengthy and ⅛ inch thick. Sprinkle chopped garlic and gently press with fingers.
1 tablespoon finely chopped garlic
-
Brush the non garlic facet with water and place the water facet on the recent tawa in order that it sticks effectively to the tava (watch video for particulars). cook dinner on excessive till bubbles kind on high, about 1-2 minutes. Flip the tava over in order that the naan is instantly over the flames. Set the warmth to medium and transfer the tava round until extra bubbles kind and naan is brown throughout and charred across the edges.
2 tablespoons water
-
Alternatively, if the naan doesn’t stick with the tava or slips out whereas frying, you might maintain the naan with tongs and fry the naan over flames on both facet until they flip brown.
-
Transfer the naan on a plate, brush with the herb butter and serve. Repeat the identical course of of creating naan with the remainder of the dough.
- If the dough is extraordinarily sticky, add a teaspoon of flour at a time until it’s workable. The dough needs to be tender and pliable
- Roll the naan skinny in order that it puffs up higher
- To make this within the oven, warmth the oven to 220C or as excessive as your oven will go. Place the baking tray within the oven to get it good and scorching. Roll out the naan with all of the toppings. Brush the opposite facet with water and place it water-side down on the recent baking tray, being cautious to not burn your self. Now place the baking tray again within the oven. After 3-4 minutes when you see the naan puff up and see bubbles on high, activate the broil perform (or solely the highest ingredient) and cook dinner it for an additional 2-3 minutes until it browns a bit. Then take it out and brush it with butter.
Calories: 167kcal, Carbohydrates: 25g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 78mg, Potassium: 60mg, Fiber: 1g, Sugar: 1g, Vitamin A: 113IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 2mg
This article was researched and written by Harita Odedra.
