Garlic Naan

Making garlic naan at home was a long pending task. As on weekends we prefer to take lunch & dinner sitting together at home so the food has to be an elaborate affair. Rest of the days I always have to eat lunch all alone and most of the times its a one pot meal for me. This sunday morning we planned to have mutton and sea fish. Then I thought of naan which is a deadly combination with mutton curry. So there was no waiting , we got home the fish and mutton and I got into it asking PB to look after the girl's studies for a day. As they both sat and started the maths chapters I started my preparations for lunch. Though making naan is a time taking process but this hard work pays off well once you get a satisfying result. We three loved our sunday meal. My little girl was happy having naan at home.

You may have seen a lot of different processes on how to make naan at home. I choose this one and it worked for me.


Ingredients:

Flour/Maida: 2 & 1/2 cups , extra for dusting
Active yeast: 1/2 tbsp.
Sugar: 1/2 tbps
Salt: 1 tsp
Curd: 1 tbsp.
Milk: few tbsp. (4-5)
Warm water: 1/2 cup
Finely chopped garlic: 10 pods
Butter: as required to smear over the naans
some chopped fresh coriander leaves

Procedure:

In a small bowl take the warm water and add the yeast, sugar, salt and mix it well with a spoon till it dissolves. Keep aside for the first proofing.

Take a large bowl, add the flour, curd and the proofed yeast. Add spoon by spoon the milk and keep mixing. Check for the consistency of the dough because if you pour the milk altogether the dough might turn into a running consistency. After adding all the ingredients you will see a sticky dough which is what we require.

 Now dust some flour on your kitchen work space and knead the dough there till it becomes smooth by kneading it for about 5-7 minutes. In case you find the dough still sticky, you can always add flour.

Transfer the dough to a bowl and cover it with a wet kitchen towel and keep in a warm place for about an hour for the second proofing. I kept it near by gas stove only as I was cooking the mutton by that time. You can keep the dough inside your oven keeping the light on. After an hour you will see the dough doubles up.

Now take it out and give  two three punches on it and start kneading for another 5 minutes or so. Divide the dough into equal sized medium balls. Roll them with  the rolling pin to your desired shape. I have rolled it to oblong shapes.

 

 

Heat the tawa in medium flame.
As shown in the picture, sprinkle some of the chopped garlic on one side of the naan and press them with your fingers.

Turn over the naan on its back and smear few drop of water on that side.

Place the naan with the side with water on the tawa. It will get stick to the tawa because of the water.

Now flip the tawa and cook it in the flame as shown in the picture, keeping an eye on the naan not to get burnt by flipping and lifting the tawa. At this stage in case if your naan doesnt get stick to your tawa while flipping, do not panic. With the help of a tong/flat steel spatula , cook the naan directly on flame.

Once your naan is cooked and it gets the brown spots on it, transfer the naan to a dish and apply some butter on both sides and sprinkle some chopped fresh coriander leaves. Repeat the same process for the rest of the balls.

Serve hot with any veg/non-veg gravy and enjoy.