Garlic Naan

Name: Garlic Naan
Total time: 100 min
Yield: 6
Cuisine: International
Ingredients: 3 cups (400 g) plain white flour (all-purpose), plus extra for dusting; 1½ tsp instant yeast; 1½ tsp sugar; 1 tsp salt; ½ tsp baking powder; ½ cup (120 g) plain yogurt; About ⅔ cup (150 ml) warm milk; 2 tbsp vegetable oil; For the topping:; 5 cloves garlic, finely chopped (not crushed); 3 tbsp chopped fresh coriander; 1 tsp nigella seeds (kalonji), optional; 3 tbsp melted ghee or butter for brushing

InternationalIndian100 minServes 6

"Naan" is the Persian word for bread, and two kinds of it are mentioned in the writings of the poet Amir Khusrau of Delhi (13th to 14th century): a very thin one and a thicker one baked in the tandoor. Garlic naan is a popular variation made famous by Indian restaurants, served hot and brushed with ghee alongside curry and dal.

Origin of the dish: India — Naan has Persian and Central Asian roots; garlic naan is a variation common in Indian restaurants

Ingredients for Garlic Naan

3 cups(400 g) plain white flour (all-purpose), plus extra for dusting
1½ tspinstant yeast
1½ tspsugar
1 tspsalt
½ tspbaking powder
½ cup(120 g) plain yogurt
⅔ cupAbout (150 ml) warm milk
2 tbspvegetable oil
For the topping
5 clovesgarlic, finely chopped (not crushed)
3 tbspchopped fresh coriander
1 tspnigella seeds (kalonji), optional
3 tbspmelted ghee or butter for brushing

Method

Mix the flour, yeast, sugar, salt and baking powder in a large bowl. Add the yogurt and oil, then pour in the warm milk gradually until you have a soft, slightly sticky dough.
Knead for 8 to 10 minutes until smooth and elastic. Oil the bowl lightly, cover the dough and let it rise for 1 to 1½ hours until doubled.
Punch down the dough, divide it into 6 equal balls, cover and rest for 10 minutes.
Roll each ball on a floured surface into an oval or teardrop about 5 mm thick. Scatter the garlic, coriander and nigella seeds over the top, then roll lightly once so they stick.
Dampen the underside with a little water. Heat a heavy cast-iron pan or griddle over very high heat until fully hot.
Place the dough wet side down on the pan and cook until large bubbles appear (about 1 minute). Carefully hold the pan upside down over the flame for 20 to 30 seconds to blister the top and garlic, or flip the bread and cook the other side for 30 seconds. In an oven, bake on a preheated tray at 250°C for about 4 minutes.
Brush the naan with melted ghee as soon as it comes off the heat and serve hot with curry or dal.

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