GARLIC NAAN

in this garlic naan recipe, i have used 50:50 of both all purpose flour
and whole wheat flour. you can use 100% of either too. also i have used
oil to make the naan, but you can use butter or ghee instead. i have
adapted the garlic naan recipe from my whole wheat naan recipe post.
Author: dassana
Recipe type: breakfast, brunch, main
Cuisine: indian
Serves: 4-5
Ingredients (american measuring cup used, 1 cup = 250
ml)
1.5 cups whole wheat flour
1.5 cups all purpose flour/maida
2 tsp garlic paste or minced garlic
2 tsp sugar
1.5 tsp dry active yeast
1.5 or 2 tsp lemon juice or 3 to 4 tsp yogurt
4 tbsp oil or ghee
cup water... add more if required
cup finely chopped garlic and celery or coriander leaves
1 tsp nigella seeds/kalonji
1 to 1.5 tsp salt or as required
extra oil or ghee for frying or smearing on the naan (optional)

lets start step by step garlic naan recipe:
1: in a large bowl or pan take 3/4th cup lukewarm water. dissolve sugar
in the warm water. then add the yeast to it and stir.

2: dissolve the yeast and keep the mixture standing for 10 minutes or till
the yeast froths up.

3: the yeast has bubbled up

4: now add both the flours, garlic paste or minced garlic, oil, lemon juice
and salt to the yeast mixture.

5: add water if required and knead into a smooth and soft dough.

6: cover with a moist cloth and keep aside for 1:30 mins to 2 hours for
the dough to leaven and double. the dough after leavening in the below
pic.

7: make medium size balls from the dough.

8: cover again with a wet cloth and keep aside for 15-20 minutes. after
15 minutes in the pic below

9: on a dusted rolling board take a ball and roll it into a small round of 2
inches diameter.

10: place the round disc on to a tray or plate containing garlic, celery and
nigella seeds all mixed together evenly.

11: remove

12: now place on a dusted rolling board.

13: now with a rolling pin, roll the dough disc into 4 to 5 inches circle.

14: you can make round shaped or tear shaped naans.

15: place the side with the garlic and celery facing down on a hot
tava/griddle or frying pan.
Place on a foil laid baking tray and place in warm oven for 3 minutes.


16: when the base is browned and cooked completely, lift the garlic naan
with tongs from the pan and place the uncooked side on fire. you can
also cook the garlic naan on the tava/griddle itself, like we do for
chapatis. you can also add oil or ghee to the tava when cooking the naans
as we do for parathas. anyways you cook, they taste delicious. i tried all
the methods. the final pics have the garlic naan cooked on tava only.

15: roast the uncooked side of garlic naan on fire till browned and
some black spots appear. this is how we love naans at home, a bit
charred. keep on a plate and smear with oil or ghee.

13: cook each garlic naan like this one by one. stack them up to be
served later in a napkin. cover the naans in the napkin so that they
remain warm. you can also serve the naan straight away.

14: serve garlic naan hot or warm. these garlic naan were very soft, so
they did not become hard once they got cold. serve garlic naan with your
favorite indian dal like dal makhani, rajma masala, restaurent style dal
tadka or curry like paneer butter masala, punjabi chole, methi matar
malai, kadai paneer, punjabi lobia masala.