Homemade Garlic Naan

Naan is a type of bread, which is very popular in India and other Asian countries. It is had along with spicy, thick gravies like paneer butter masala, ginger chicken, koftha curry etc. The dough is typically prepared using all purpose flour (maida) and yogurt. The dough has to ferment and acquire a natural sour taste. This will transform into fluffy, delicious Naan. We can either oven-bake these or like I prefer (and will detail below) cook on stove-top saucepan as well. So, without boring you with any further with unnecessary details, let me show you my recipe for this popular bread.

Below recipe can make about 12 medium sized Naans

Ingredients

3 1/2 cups of AP flour
1 1/4 cup of yogurt
1 1/4 Tsp of Active Rise Yeast
1 tbsp garlic powder (or even freshly minced garlic if you prefer)
Some warm water (for soaking yeast as well as kneading the dough)
Salt to taste

Steps

Kneading dough:

• Soak the yeast in about 3 tbsp of lukewarm water for around 10 to 15 minutes (Stir the yeast lightly)
• Put the flour in a large bowl, add the salt and garlic powder and stir to mix the dry ingredients. Now make a well in the centre. Add the yeast water and yogurt directly to the centre and gently start folding in the flour using clean hands
• As required, add lukewarm water and knead into a loose and sort of sticky dough
• Cover the bowl with a cling wrap or a lid that fully covers. Set aside preferably for 4 hours. It can be kept out for a maximum of 6 hours. The dough will rise to double the original size.

Making the Naans:

• Take out a chunk of dough the size of a big lemon (yes, we need to roll it out thick unlike our usual rotis)
• Roll it into an oval shape using ur rolling pin using dry flour as needed so that the dough does not stick to the rolling pin. The naan needs to be thick hence ensure at least a quarter inch thickness
• Use a shallow wide saucepan with a lid. Lightly butter it and place the rolled out dough. 
• Drop very little butter on the Naan's topside as well. We can also drop some chopped coriander or poppy seeds, whatever one wishes). Now close the lid and let the Naan cook for about 2 to 3 minutes. The top of the Naan will start developing bubbles. Flip the Naan and again close lid and let cook for another 2 minutes or till you see that side is done (with intermittent brown patches, if you know what I mean all you Roti makers!)

Naan is ready, now just serve with some good North-Indian style gravy like Daal Makhani, or Paneer butter Masala or Chole or what you wish really! Make a side of chopped onions and green chillies and you have your favourite Indian restaurant on your very own dinner table ! Bon Appetit!