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GARLIC NAAN
Preparation Time : 2 1/2 hours
Cooking Time : 5-7 minutes Servings : 4
INGREDIENTS
Refined flour (maida)
4 cups
25 cloves
1 teaspoon
1/2 teaspoon
to taste
2 teaspoons
1 1/2 cups
2 tablespoons
2 tablespoons
2 tablespoons
6 tablespoons
Preparation Time : 2 1/2 hours
Cooking Time : 5-7 minutes Servings : 4
INGREDIENTS
Refined flour (maida)
4 cups
Garlic, peeled 25 cloves
Baking powder 1 teaspoon
Soda bicarbonate 1/2 teaspoon
Salt to taste
Sugar 2 teaspoons
Milk 1 1/2 cups
Yogurt 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
Oil 2 tablespoons
Butter 6 tablespoons
METHOD
Sieve flour, leaving some aside for dusting, with baking powder, soda bicarbonate and salt. Grind twenty garlic cloves to a fine paste. Chop the remaining finely. Add sugar, milk, garlic paste, yogurt, chopped garlic, chopped coriander leaves to the flour mixture and mix. Add water as required and knead into a medium soft dough. Apply a little oil, cover with a damp cloth and set aside for at least an hour. Punch dough with your hands to make it soft and pliable. Divide dough into twelve to sixteen equal portions, cover and let it rest for an hour more. Melt butter. Flatten each dough ball between your palms, apply melted butter and dust with flour. Roll into a ball again and keep it covered for fifteen minutes. Preheat oven to 250°C. Roll each dough ball on a floured surface into a five to six inch diameter disc. Pull it from one end to get the elongated shape of a naan. Cook in the preheated oven at 250°C for seven minutes. You can also cook in a tandoor till brown spots appear on the surface. Remove and serve hot drizzled with melted butter.
Sieve flour, leaving some aside for dusting, with baking powder, soda bicarbonate and salt. Grind twenty garlic cloves to a fine paste. Chop the remaining finely. Add sugar, milk, garlic paste, yogurt, chopped garlic, chopped coriander leaves to the flour mixture and mix. Add water as required and knead into a medium soft dough. Apply a little oil, cover with a damp cloth and set aside for at least an hour. Punch dough with your hands to make it soft and pliable. Divide dough into twelve to sixteen equal portions, cover and let it rest for an hour more. Melt butter. Flatten each dough ball between your palms, apply melted butter and dust with flour. Roll into a ball again and keep it covered for fifteen minutes. Preheat oven to 250°C. Roll each dough ball on a floured surface into a five to six inch diameter disc. Pull it from one end to get the elongated shape of a naan. Cook in the preheated oven at 250°C for seven minutes. You can also cook in a tandoor till brown spots appear on the surface. Remove and serve hot drizzled with melted butter.
