This Indian bread is found in most restaurants that serve Indian food. So, it is very popular and goes well with Indian curries and stir-fried vegetables. Homemade Buttery Garlic Naan is an Indian bread recipe that is soft and buttery loaded with garlic and Coriander.
Ingredients
For the dough
- 1 ½ cup all-purpose flour
- 1 teaspoon instant yeast
- 2 teaspoons sugar
- 1 tablespoon melted butter
- 1 teaspoon garlic powder
- 3-4 tablespoons finely chopped garlic
- 3-4 tablespoons finely chopped coriander
- ¼ cup warm water
- ½ cup warm milk use as required
For Brushing Over the Naan
- 1 tablespoon salted melted butter
- ¼ teaspoon garlic powder
Instructions
- In a bowl, put the yeast, sugar, and warm water. Stir and let it sit for 10 mins or until this mixture turns frothy
- Combine this yeast mixture with the all-purpose flour. Add the melted butter as well.
- At this stage, the mixture may feel a little dry. Keep adding the warm milk as required. You need to form a dough that is very soft but not sticky. Do not add all the milk at ones or else the dough will turn sticky.
- Once done, place the dough in a greased bowl for 2 hours covered with cling wrap. The dough should increase in volume (fermenting process)
- After 2 hours, punch the dough back. Form dough balls of equal sizes to make sure all the naan are of the same size
- Take a smooth dough ball and flatten it a bit. Put some chopped garlic and chopped coriander. Press the garlic and coriander into the dough using a rolling pin. Roll the naan into any shape of your choice.
- Once rolled, turn the naan and apply some water on to the side which does not have the garlic and coriander. Place this is a pan and let cook. Follow the cooking technique given in the notes below
- Once golden brown, remove from the gas and brush a mixture of garlic powder and butter onto it. Serve hot.
Recipe Notes
This Indian bread is not fried but roasted. In restaurants, they do it in large charcoal tandoors (Traditional earthen setup for cooking). Since we cannot have this set up in our homes we follow another technique which yields naan's as good as the restaurant ones. After you roll the naan. Switch on the gas and place a pan or cooker onto it on medium heat. Put some water on the back side of the bread. Place the naan on a pan or cooker (making sure the water side is touching the pan or cooker).The water allows the bread to stick to the utensil. The utensil you use to do so should not be too hot. The moment you stick the bread to the pan or cooker. Turn the utensil upside down. This brings the gas flames in direct contact with the naan. Let the naan cook for 2-3 mins of medium heat. Once you get the desired golden brown color turn your pan to normal and cook the other side as well (the side on which the water was applied) Once done, remove from heat and apply butter to it. Serve immediately You can even put the naan to cook in the oven at 200 degrees C for 10 mins but I wouldn't recommend doing this. The naan according to me turns a bit crisp and not soft
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Nutrition Information
Serving: 100g | Calories: 237kcal
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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