Garlic Naan
Garlic naan is Indian leavened flatbread made with wheat flours and spiced with garlic.
Servings: 4 to 5
Ingredients
- 1.5 cups whole wheat flour
- 1.5 cups all purpose flour
- 2 teaspoon garlic paste or minced garlic
- 2 teaspoon sugar
- 1.5 teaspoon dry active yeast
- 1.5 or 2 teaspoon lemon juice or 3 to 4 teaspoon curd (yogurt)
- 4 tablespoon oil or ghee (clarified butter)
- ¾ cup water - add more if required
- 2 tablespoon finely chopped garlic
- 1 to 2 tablespoon chopped celery or coriander leaves (optional)
- 1 teaspoon nigella seeds (kalonji)
- 1 to 1.5 teaspoon salt or as required
- extra oil or ghee for frying or smearing on the naan (optional)
Instructions
making dough
- Proof the yeast in sugar dissolved with 3/4 cup warm water.
- After the yeast proofs and rises, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.
- Knead to a smooth dough. Add water if required while kneading.
- Cover with a moist cloth and keep the dough to leaven for 1:30 to 2 hours.
rolling garlic naan
- When the dough doubles up, then make medium sized balls of the dough.
- Cover and keep aside for 15-20 mins.
- In a plate or tray take the chopped garlic, celery leaves and nigella seeds. Mix these well.
- Take each ball on a dusted board and roll into a small disc of 2 inches.
- Place this disc on the garlic-celery-nigella-seeds mixture.
- Remove and keep on a dusted board. Now roll to a round of about 5 to 6 inches diameter.
making garlic naan
- Heat a tava or frying pan.
- Place the garlic and celery side of the naan touching the hot tava.
- Cook this side till browned and done. Now hold the garlic naan with a tong and place the uncooked side directly on the fire.
- Roast this side on the fire till browned and done.
- Smear some oil or ghee on top of the naan. Cook all the garlic naan this way.
- Serve garlic naan bread hot or warm.