Homemade Restaurant-Style Indian Garlic Naan

By Foodiewife

A quintessential Indian bread served in every Indian Eatery, big or small, Garlic Naan is heart-throb of million Indian Cuisine Lovers! My family is no exception either. It's funny, when I told them that I finally shared my Naan Recipe on blog, no one..... simply NO ONE, asked me, how did it go?! They just asked... was it a Garlic Naan? I said, "No! it was not a Garlic Naan. A plain butter naan. I didn't want to jump to Garlic Naan recipe without sharing the basic naan bread." You know, what was the answer, "uhmm... okay... I'm sure.... garlic naan would have been better!"

Ingredients

• 2 tsp Active Dry Yeast
• 2 Cup All-Purpose Flour
• 1 and 1/3 Cup Wheat Flour
• 2.5 tbsp Canola Oil (1 tsp extra for coating the bowl)
• 1 Cup Water (lukewarm)
• 1/2 Cup Milk
• 1/2 tbsp Sugar
• 1 tsp Salt
• 1 tsp Garlic (paste, 1-2 garlic cloves grated)
• 4-5 Garlic (cloves, fine minced)
• 2 tsp Nigella Seeds (optional)
• Butter - Salted (melted, for brushing naan)
• 4-5 tbsp Cilantro (chopped, for garnish)

Preparation

Step 1

1.
Lukewarm 1 cup water, add sugar and yeast. Let it sit until foamy. (about 10 minutes.)

2.
Add lukewarm milk, wheat flour, garlic paste, all purpose flour (all but leaving 1/4 cup), oil, salt over bloomed yeast.

3.
Mix all ingredients. Add 1 tbsp remaining flour at a time until dough comes together. Knead the dough briefly, just for 1-2 minutes in the bowl. Dough will be little wet. If feels too wet or sticky, add 1/2 tbsp flour more at a time. Dough should not be very dry.

4.
Coat the bowl with 1 tsp oil, add dough and coat in oil. Cover with plastic wrap and then with clean kitchen towel. Leave to rise at warm place until double in size. (1-2 hrs)

5.
This is how it looks after about 1.5 hrs. Punch down the dough and transfer to work surface (flour dusted board)

6.
Heat an iron skillet or heavy-bottom pan. Or Preheat oven at 500 degrees Fahrenheit. Microwave and melt the butter in a microwave safe bowl for 15 secs, add chopped garlic and set aside. Divide dough into 8-10 equal parts.

7.
Roll each dough to a (about 6" wide - 10" long) oval shape (or round if you prefer).

Additional Notes
If planning to cook in oven, leave naan a little thicker than as shown in picture.

8.
Spread 1/4 tsp nigeella seeds on boards, place naan on top and gently roll once.

Additional Notes
If using oven, place a sheet pan in oven to start heating up while you roll naans.

9.
Stove Top : Place one rolled naan on heated skillet and let it cook for 1-2 minutes or until yeast action shows tiny bubbles all over the naan. Flip the naan, place it on direct gas flame until slight charred and cooked on other side (just 10-15 secs max) Always keep a tongue/spatula handy to lift or flip the naan.

Additional Notes
While you roll next naan, keep the rolled naans covered with kitchen towel.

10.
Oven: Place rolled naan on hot sheet tray, two or three, depending on size of sheet tray. Bake for 4 minutes, remove, bush butter, put back in oven with broiler on for 1-2 minute, or until top are nice and charred.

11.
Remove cooked naan with tongue and place next naan on skillet/oven, repeat until all naans are cooked. Immediately brush butter-garlic on cooked naans and spread some chopped cilantro. Butter will keep them moist while you finish cooking the rest. Serve hot garlic naans with you favorite curry and enjoy!