NAAN with Garlic & Cilantro

"Naan",  a well-known name in Indian cooking, is a one kind of flat-bread that is appreciated all around the world. 
Soft, tender and buttered, hot Tandoori Naan is a vital part of bread served in marriages. 
Naan can be made with several different variations, but I bet every one loves a bite of Garlic Naan! It pairs well with any kind of curry, and is filling as well as appealing to the eye. Although there is definitely no comparison between the Naans served in restaurants or marriages which are baked in proper Tandoor clay ovens and the homemade ones, but, hey, everytime is not a restaurant time :-)
Determined to try a homemade Naan recipe, I searched over net and came across a very good video on About.com by Natasha Levitan. I followed the recipe and was happy to see that my Garlic Naans turned out nice and fluffy as you can see from the picture!



**Make 4 Naans**

Ingredients: 
  • 2 cups All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 2 tablespoons warm Milk
  • 1/3 cup plain Yogurt
  • 1/3 cup Milk
  • 1 beaten Egg (use half portion)
  • 1 tablespoon Ghee
  • 1 tablespoon active dry Yeast
  • 1 tablespoon Sugar
  • 1/2 cup chopped Coriander/Cilantro
  • 1 tablespoon minced Garlic




Directions: 

  1. Mix together yeast, warm milk, and sugar, and leave it in a warm place until the mixture becomes frothy. {about 10 minutes }
  2. In a separate bowl, mix milk, yogurt, egg, and ghee.
  3. In a large bowl, mix together flour, baking powder, and salt.
  4. Make a depression in the center, and pour in your frothy yeast mixture. Then add yogurt mixture. 
  5. Mix everything together until you get a smooth ball of dough.
  6. Knead the dough well for 10 to 15 minutes. Oil a medium bowl, and place the dough into the bowl and turn the dough over so it is well covered in oil. 
  7. Cover the bowl with a damp cloth, and place it in a warm place for 2-3 hours until the dough has doubled in size.
  8. Preheat the oven to 400 degrees. Flour the surface, rolling pin, and your hands. Knead the dough for 2-3 minutes until it is smooth. 
  9. Divide the dough into four equal sized-pieces. Shape each piece into a ball. Then roll out the ball to make an oval about 6 inches long. Pull the ends to stretch the dough into an oval shape.
  10. Oil your baking sheet { I prefer perforated Baking sheet covered with an aluminium foil } and arrange two Naans at a time on the sheet. 
  11. Brush your naan with melted butter or ghee and sprinkle the finely chopped coriander and minced garlic on each piece, pressing it gently into the dough so it doesn't fall off. 

  1. Place your baking sheet into the oven for 8 to 10 minutes until the naan turns golden brown.
  2. Remove from oven and immediately transfer on to a serving plate from the sheet, sprinkle with some freshly chopped cilantro, and serve your hot Garlic Naan with any delicious curry of your choice.  



Good chefs always taste their Recipe.....Go Ahead....And say Wow.

Linking to: 
The Big Sweet Tooth









Anshu Bhatnagar

7 comments:

  1. Please do collect your award from my blog......

    ReplyDelete
  2. Simply loved your recipe. Will try it on weekend.

    ReplyDelete
  3. Hi...looks so delicious and perfectly done, beautiful click too..

    ReplyDelete
  4. Hi Anshu,
    A very yummilicous recipe roll u hv...first time here..also liked ur rajasthani cuisine blog..dal batti-wat a mouthful..yummm.
    Cheers,
    Chetana
    www.myrecipegalore.blogspot.com

    ReplyDelete
  5. Thanks Richa, Suvidha, Treat and Trick(would love to know your name..) and Chetana...

    ReplyDelete
  6. the naans look perfectly baked and tempting.

    ReplyDelete
  7. I read your full blog and it was very informative, and helped me a lot. I always look for blog like this on the internet with which I can enhance my skills,rajasthan tour packages

    ReplyDelete

Hi Viewers,
Thanks for visiting my Blog. Hope this is a useful post for you.
YOUR COMMENTS = MY ENCOURAGEMENT :))
Please feel free to leave your comments, suggestions and questions.