Something that I’m always scared of making at home – “Garlic Naan”. Well, the main reason behind that is… We love garlic naans and those at the restaurants are extremely soft yet crispy in texture! Huh… When hubby loves it like anything, ek try to banta hai!
During all these years, I have learnt North-Indian dishes from my mum only… She has been the best in making curries and naan. But as far as I remember, she used to use empty oil ka dibba to make naans quite ‘Tandoor’ way :) Getting upper side cut from that dibba and making it a mini tandoor was something I found interesting always :P But doing the same thing is tough here… But then the other technique she was using is ‘Upside Down Tawa” and yes, I tried it out…
And the end result was just amazing… Here you go with the recipe and technique :)
2 cups Plain Flour
1.5 tsp Active Dry Yeast
1 tbsp Caster Sugar
1 tsp Salt
1/2 cup Warm Water
1-2 tbsp Minced Garlic
2 tbsp Butter, melted
STEPS TO FOLLOW:
- Mix yeast, warm water, sugar in a small bowl and let it rest for 5-7 mins so that yeast gets activated.
- Sieve flour and salt together and make a well in center.
- Pour the yeast mix, add 2 tsp minced garlic and knead a soft dough.
- Dough will be sticky initially but transfer it to a flat floured surface and knead it well for 7-8 mins.
- Put it in a greased bowl and cover with a damp cloth. Keep it in a warm corner (or in microwave – turned off) for at least 2 hours or until it gets doubled.
- Punch down the dough to remove air pockets and then divide it in 4 equal balls.
- At the same time, heat butter and 2 tsp minced garlic together. (I microwaved for 35 seconds)
- Roll them out (with no pressure at all) and apply water on one side of it.
- Heat tawa on high flame and carefully put the wet surface onto it.
- Hold the tawa upside down, keeping 3-4 inches distance from the flame and rotate in circular motion until you find it cooked with brown spots/bubbles on top.
- Place the tawa back on heat and let it cook for a min.
- Brush with garlic butter generously before serving!!!
Also, you can add some fresh/dried herbs or finely chopped onions to it :)
Awesome technique Shruti, I have never tried naan at home…on my list :)
You must try it out soon, Malar! It’s easy and so perfect in texture :)
Hey! That is quite a trick. I use an iron tava and this should work beautifully.
Love how authentic it looks <3
That sounds great – and it stays stuck to the tawa???
Yes… It gets stuck easily with wet surface! :)
looks so good! bookmarking dear!
Hey Shruti…. I follow your blog regularly….I might not comment everytime on your recipes due to time constraints or so….but this time I really really would like to appreciate and thank you for this Garlic Naan recipe….I did tried yesterday and believe me Shruti it really turned out superb :))) I tried it first time only but it didnt looked like dat….infact it looked like I am a pro :))) I actually made a slight alteration on my own to avoid pure Plain Flour…so instead i used whole wheat flour and Plain flour in 1:1 ratio. But it was so soft crispy and exactly looked and tasted like its made in Tandoor or Restaurant made….Thank you once again….and keep up the good work….Also would like to mention that I heard your interview with RJ Dhvanit on radio tooo….I immediately recognised that it you from Australia….Want to appreciate you for the Namo cake as well :)) Thanks Shruti :))
Upside down iron pan? Genius!
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