A staple in most West, Central and South East Asian countries . Naan has also become popular in other parts of the world especially in Arab states, Europe and North America. This leavened flat bread is cooked in tandoor by most North Indian restaurant around the globe.
Since tandoor is unavailable in most homes, the best alternative is to bake them in an ordinary oven or stove top. Naan comes in different flavors, by varying the toppings.
The recipe below uses only 3 cloves of garlic but you can add more if desired and I have cooked them over the stove top without any topping. If topped with one of the following, cilantro, sesame seeds, nigella seeds, chopped onion or minced garlic, it certainly improve. the flavor. Below are a few tips for perfect naan:
1. Roll out each naan about 1/4 in thick and not very thick. It will expand during cooking.
2. Cook each naan on preheated cast iron skillet or heavy bottom pan using medium heat.
3. Rotating the naan using your hand or with the help of folded dish towel ensuring even cooking.
4. Flip the naan more than once to obtain nice golden color.
Chewy, tender and absolutely delicious paired with spicy gravy. My son gulped all 4 pieces at one sitting!
Yield : 4 Naan
2 cups all purpose flour
3/4 cup warm milk
2 tablespoon oil
2 tablespoon yogurt
3/4 tsp salt
1 tsp sugar
1 tsp instant yeast
3 cloves garlic minced or to taste
butter/ghee for brushing
Place flour, sugar, salt and yeast in a mixing bowl.
Gradually add the milk and yogurt, mix to form into a soft dough.
On floured board, knead by hand until smooth for 10 minutes.
Transfer into greased and covered bowl, let rise until double for 1-1/5 hours.
Punch the dough down, mix in the minced garlic, knead dough for 2-3 minutes, divide into 4 equal balls.
Dust your board lightly with flour, roll out each ball into round or teardrop shape about 1/4 in thick..
Using medium heat, place a naan on heated cast iron skillet, constantly rotating the naan with your hand or with cleaned dish towel until it puffs up, flip and cook the other side. Flip once more, cook until you have browning on both sides. Remove and brush with ghee/butter (optional).
Serve hot with your favorite gravy.
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