Garlic Naan | Oven-Baked Indian Flatbread

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Garlic Naan | Oven-Baked Indian Flatbread

Garlic Naan is a flattened flatbread that is very famous in many parts of Asia. The Naan is from the Persian origin and is usually cooked in a Tandoor. Also what differentiates the naan from the rest of the Indian flatbreads like roti or chapatti is the fact that it contains yeast or similar leavening agent.

Prep Time1 50

Cook Time3

Total Time1 53

Course: Bread, dinner, Flatbread, Lunch Box Recipes, Lunch Recipes

Cuisine: Indian

Diet: Vegetarian

Servings: Naans

Calories: 210kcal

Author: Sandhya Ramakrishnan

Equipment

Oven

Ingredients

TO MAKE THE NAAN -

4 cups All-purpose flour Plus more for dusting
¾ cup Water Lukewarm
½ cup Warm milk
¼ cup Yogurt
1 tbsp. Active dry yeast
2 teaspoon Sugar
1 teaspoon Salt
3 tbsp. Ghee /Clarified butter or oil

TO MAKE THE GARLIC TOPPING –

4 tbsp. Ghee or oil + Ghee
4 cloves Garlic Finely minced
4 tbsp. Cilantro Finely chopped

Instructions

To make the dough –

Add the yeast to the warm water and also add the sugar to it. Mix it well and leave it to proof for 5-10 minutes.
In the meantime, add the flour to a large bowl or in the bowl of the mixer. Add the salt, yogurt, and ghee or oil to the flour and mix it.
Now add the proofed yeast mixture to the flour and mix well. Start kneading the dough adding warm milk as we knead for about 10 minutes until it is soft, smooth, and pliable. The dough will be a little on the stickier side but not too sticky. If the dough appears too wet, add a bit more flour. If the dough appears dry add a little bit more warm water.
Leave the kneaded dough in a greased bowl and let it rise for about an hour or until it is doubled in size.
In the meantime let us make the garlic topping.

MAKE THE GARLIC TOPPING –

Heat the ghee or oil and ghee mixture on low flame. When it heats up add the finely minced garlic and fry for about 30 seconds. Now add the chopped cilantro and give it a good mix. Turn off the heat and let it sit until ready to use. If using ghee make sure to keep it in a warm place, otherwise, it might solidify upon cooling (especially in cold places).

MAKING THE NAAN –

Take the rested dough out and punch it down. Now divide it into 14 equal pieces and roll them to make a ball.
Lay the rolled balls onto a baking tray and let it rest for 10-15 more minutes.
Now take one ball at a time and dust it with a little flour. Roll it out into a teardrop shape naan.
Lay the shaped dough on a greased, foil-lined tray. I usually keep two naans per tray.
Brush the top of the dough with the garlic butter/oil and cook it under the broiler for 2 minutes. Keep an eye starting from 1 minute and 30 seconds.
Now flip the naan and let it cook for a minute more on this side.
Remove from the broiler and keep it warm in a foil-covered container. Repeat the same with the rest of the dough. I make whatever is needed for lunch and then leave the remaining dough balls, covered in the refrigerator until I make them again. Take them out a couple of hours before making them.
Serve warm with any side dish!

Nutrition