I have been making Naan a lot these days, ever since I tried Coriander and Garlic Naan.... This is the most perfect soft and fluffy Naan recipe I have tried so far and it’s eggless too :)..... My son loves it and he even happily takes it to school for lunch.... The best thing is it will remain soft for hours after making..... This time I didn’t add coriander but increased the amount of garlic to make Garlic Naan.
(Adapted from The Big Book of Baking)
Preparation Time - 30 Min
Cooking time – 5 Min
Ready in 2 ½ to 3 Hours
Serves – 3-4
280 gm / 10 oz / 1 ¼ cups Strong white flour plus extra for dusting (can use All purpose flour/ Maida)
1 tsp Salt
2-3 garlic cloves, very finely chopped
1 tsp easy-blend dried yeast
2 tsp Honey
100ml / 3 ½ fl oz lukewarm water
4 tbsp Yogurt
1 tbsp Vegetable oil, plus extra for brushing (I used Ghee)
- Sift the flour and salt together into a bowl and stir in the garlic and yeast. Make a well in the center and pour in the honey, water, yogurt and oil. Stir well with a wooden spoon until the dough begins to come together, and then knead with your hands until it leaves the sides of the bowl. Turn out on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic.
- Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp tea towel. Leave to rise in a warm place for about 1-2 hours, until the dough has doubled in volume.
- Turn out the dough onto a lightly floured surface and knock back with your fist. Divide the dough into 6-8 equal sized balls. Cover the balls with a cling film for 5-10 minutes.
- Roll out each ball into a teardrop shape.
- Heat grilling tawa / skillet and cook both sides of Naan on a medium heat. Brush with butter / ghee and serve with your favorite side dish.
In Picture: Garlic Naan, Punjabi Chicken Masala and Paneer Tomato Curry.
Sending this to Susan for Yeastspotting.
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