In a bowl whisk together 3.25 cups all purpose flour (423 grams) with 1 teaspoon salt. Set it aside. To the steel bowl of your stand mixer, add lukewarm water and then add the sugar and yeast. Let it bloom for 5-10 minutes. You will know the yeast is activated when its all bubbly and frothy on top. Once the yeast in activated, add to it lukewarm milk, yogurt and oil. Add the flour mixture and mix until combined.
Also add the grated garlic. Start adding the remaining 3-4 tablespoons of flour (27-36 grams). Add 1 tablespoon at a time and add more if the flour is too sticky. I added around 3-4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn’t be very sticky.
Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is smooth. Transfer the dough to a greased bowl. Cover the bowl with a kitchen towel and the the dough rise in a warm place for 60-90 minutes. If it cold where you live, pre-heat your oven for few minutes and then turn it off. Then place your dough inside the oven (remember the oven should be off!)10- After around 90 minutes, the dough will be more than double in size. Punch the dough lightly to release the air.
Divide the dough into 8 equal parts (around 100-105 grams each). Dough will be sticky so oil your hands while dividing the dough. Cover the dough balls with a kitchen towel and let them rest for 10-15 minutes.
Meanwhile melt 3 tablespoons of butter, add minced garlic and chopped cilantro to it. Keep the garlic butter ready to brush on the naan.
Heat up an iron skillet on medium-high heat. I really recommend using an iron skillet to make these naan.
Take a dough ball and roll it into an oval shape, around 10 to 11 inches long and 6 inches wide. Apply little oil on top of the dough before you try to roll it. Also oil your roller. Do not try to roll the dough like you would roll a tortilla/roti/paratha. Simply stretch it length wise and then width wise. Dip your finger in water and then sprinkle some nigella seeds on top. This is optional.
Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Brush the naan at this point with the prepared garlic butter. With the help of a tong, remove the naan from skillet, flip and transfer directly to the gas. There will be a little mess as the butter will pour down – don’t worry, it’s okay. If you want you can cover your burner with aluminium foil before you begin cooking the naan.
You can also skip the step of applying butter at this point and apply it directly once the naan is cooked. Cook the garlic naan for 15-20 seconds (directly on gas) until nicely golden brown from both the sides.
Remove from heat and brush with more garlic butter. Serve these homemade garlic naan with dal makhani or butter paneer!
Ingredients:
1/2 cup warm water
1 teaspoon white sugar.
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This recipe is spot on! I made these last night and they turned out amazing. The only thing I did differently because I don’t have a gas range, is I used a small butane torch to give them a bit of scorch on top (just a tad), then I turned them over briefly in the cast iron skillet before removing from heat. Honestly I think they would still be good just using the skillet, so for those of you out there without a gas stove or butane torch– go for it 🙂.
I made these tonight and had one issue- the dough was SO tender that when I tried to roll it out it would break. I’m thinking that I either should have added more flour in the dough (I only did 2 of the extra tbs) or I should have kneaded it more with the dough hook. I wanted the naan to be pillowy soft so I was hesitant to do either of those things, but it was unmanageable once I tried to cook it.
Ingredients:
1/2 cup warm water
1 teaspoon white sugar
1 (.25 ounce) package active dry yeastFor the Garlic
Butter:
1/4 cup butter
2 cloves garlic, minced
1/4 cup plain yogurt
2 cups bread flour, or more as needed
1 teaspoon kosher salt
1/4 cup chopped cilantro (optional).
Directions:
Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
Brush naan with more garlic butter before serving.
Notes:
You can use all-purpose flour instead of bread flour.
Replace kosher salt with 1/2 teaspoon fine salt if desired.
SOURCE :allrecipes.com