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.