200gram plain flour (around 2 full cups)
½ tsp baking soda
½ tsp baking powder
½ tsp sugar
½ tsp cumin (crushed)
3-4 tbs yoghurt
½ tsp salt (more to taste)
3tbs oil
½ - ¾ cup luke warm milk
3 pods of garlic (grated fresh)
For the top:
3-4 tbs butter
3 grated fresh garlic
I used no ghee , I made it with melted butter with garlic in it
Heat the butter on a low heat and add in the grated garlic and let it rest for at least 20 minutes
-sieve the flour in a bowl
-add both baking soda and powder and mix well
-add the crush cumin, sugar, salt, oil and yoghurt
-mix all with hands so that the yoghurt is well absorbed in the flour
-now grate the garlic fresh on this mixture as this will give it THE garlic aroma
-now pour the milk and knead the dough, be careful you may need a bit less or a bit more milk, as there is no 100% quantity of any liquid….
-the dough should be silky yet firm and not lose or gooey!!
-now with oily hands just make a round bun and keep it in a warm place
3-4 tbs butter
3 grated fresh garlic
I used no ghee , I made it with melted butter with garlic in it
Heat the butter on a low heat and add in the grated garlic and let it rest for at least 20 minutes
-sieve the flour in a bowl
-add both baking soda and powder and mix well
-add the crush cumin, sugar, salt, oil and yoghurt
-mix all with hands so that the yoghurt is well absorbed in the flour
-now grate the garlic fresh on this mixture as this will give it THE garlic aroma
-now pour the milk and knead the dough, be careful you may need a bit less or a bit more milk, as there is no 100% quantity of any liquid….
-the dough should be silky yet firm and not lose or gooey!!
-now with oily hands just make a round bun and keep it in a warm place
It will take around 1 and a ½ hour and the dough will rise, you won’t see it fluffed up like the pizza dough but it will be very soft airy!!!
I made 5 naans with these measurements!
-heat a heavy non stick fry pan or if you have a tawa
-roll out the prepared bun around 26cm
-prick with a fork and brush the garlic butter on the top
-fry it on a low heat Electrical no: 3
-while it is frying spry some water directly on the naan just once
This keeps the naan soft; the water evaporates while frying but gives the naan a moist effect!!
(you will see in the pic the naan gets some fluffed up bubbles, that’s due to water and its normal and good)
-turn over and brush garlic butter on this side too and fry till nice gold brown or even a bit dark brown
-keep checking the other side to prevent from burning
**Serve warm, they have such a hearty garlic aroma, it’s inexpressible!!!
They are soft and really very tasty, my husband had his share in the night and it was still soft, I just warmed it up in the mini toaster and it was perfect!!!
Have fun making them : )
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