Lately, I have been ditching the idea of baking sweet dishes, and said to myself that I'd rather focus on making main course dishes or anything else as long as I keep away from sugar.
That's really a hard thing to do, but then I made a bit of a compromise with my taste buds
...and my sugar-belly, and make only one sweet dish a week!
That isn't too much asking for me, is it!?
|Easy, Fluffy and Garlicky Naans!|
So yes, today, I made up my mind on garlic naan, to accompany the Chilli Paneer dish. Well naan, is a typical oven-baked indian flat bread, often flavoured with garlic and coriander or even cheese.
However, this recipe is about 'frying' the naan on a tava (a sort of disc-shaped griddle pan). I was a bit reluctant at first but, the naan came out fluffy and did not harden up when cooled.
- Measuring cups
- Measuring Spoons
- Stand Mixer (Optional but Preferably)
- 3 cups of all-purpose flour (you could use half plain flour, and half wheat flour)
- 1 tbsp of garlic paste
- 2 tsp of instant yeast
- 2 tsp of curd (optional)
- 2 tsp of sugar
- 3/4 cup of lukewarm water (or as needed to knead dough)
- 3 Cloves of Garlic, thinly chopped
- Handful of Coriander, chopped (Optional)
- Ghee, melted and as needed
- Pinch of salt
- Combine the flour, garlic paste, instant yeast, sugar, curd and water together.
- Mix to form dough. Knead for 15 minutes, by hand or using a stand mixer with the dough hook attached (my saving grace!!!) until you get a stretchy but soft dough. (Kneading develops gluten)
- Cover with a damp/moist cloth and let rise for 2 hours or until doubled in volume.
- Make medium-sized balls and set aside. Cover with a damp/moist cloth and let rise for another 10-15 minutes.
- Toss the chopped garlic and coriander on a plate.
- Dust a work surface with flour.
- Take one ball and sprinkle a pinch of the garlic/coriander mixture on to it.
- Roll it into any shape you would like, round, oval, anything but 1/4 inch thick.
- Lightly brush the tava, set on medium heat, with oil/ghee.
- Place the naan onto the tava with the garlic and coriander side facing upwards.
- When you see bubbles start to form at the surface, flip the naan and let cook for another 20 seconds.
- Remove from tava and place onto plate.
- Smear with hot, melted clarified butter.
- Repeat for other naans.
- If you want darker spots, roast the naan directly onto the heat after it starts bubbling on the tava.