Monday, 14 January 2013

Garlic Naan [On stove]

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.


Happy Frying!


Makes 9-10


Equipment:
  • Measuring cups
  • Measuring Spoons
  • Tawa
  • Stand Mixer (Optional but Preferably)

Ingredients:
  • 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

Method:
  • 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.

Happy Eating!


Note:

  • If you want darker spots, roast the naan directly onto the heat after it starts bubbling on the tava.


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