“Garlic Butter Naan” … simple and easy to prepare soft- delicious homemade naans that tastes best served with gravy based curries … naan is leavened flatbread prepared traditionally on tandoor in northern parts of India, but can be successfully done in oven or on tava on gas/ stove top too which is how I prepared these naan and they turned out fanstastic … yummilicious …
** There are many methods using different variations in ingredients to prepare Naans, I myself prepared many different types, some stuffed ones too. But over last 15 yrs, I hardly prepared them as with back to back health issues that which requires rolling or stirring a lot is something I try to avoid, unless the desire to have them crops up so much that I go ahead prepare them with lesser quantity, just enough to relish and get satisfied. This naan is very simple prepared on gas top though decades back I used to prepare the same recipe in oven. But recently almost everybody prepares using iron tava directly on gas top which is very easy, so this time used that method and got very satisfactory results.
** Here is my recipe for “Garlic Butter Naan” …My Style …
** Ingredients :
Maida/ APF : 200- 250 gms.
Salt (Meeta/ Namak) : to taste
Sugar (Sakkara/ Shakkar) 1 tsp
Active Dry Yeast : 1 tsp
Ghee/ Toop : 1 tblsp
Lukewarm Water (Uddaka/ Paani) : ¼ cup
Oil/ Tel : 1 tsp
Nigella seeds/Kalonji Seeds/ Black Sesame Seeds/ Kalu Teelu : as required (about 1 tblsp)
Warm Water or Milk : as required to knead dough
** For Garlic Butter Topping :
Butter/ Loni : 2-3 tblsp
Garlic (Losun/ Lehsun) : Finely chopped or grated 2 tblsp
Coriander Leaves (Kottambari Pallo/ Dhania) : 2- 3 tbsp finely chopped
** In a wide stainless steel or glass bowl add in the yeast, sugar and lukewarm water, cover and keep it aside for about 20 minutes to let it get activated. It melts, become bubbly and frothy on top. Mix well, so that it is even mixed well.
** In a larger wide bowl add in the melted ghee, salt to taste and mix well. Add in the activa yeast and mix well, add in a little bit of warm water or milk keeping aside the rest to add as and when required while kneading. Mix all ingredients lightly.
** Now add in maida, mix to get a crumbling texture, then keep adding warm water or milk little by little and keep kneading till you get a smooth dough. Apply oil all over, place a wet cloth to cover dough, then cover with plate and keep aside to rise for about 2-3 hours.
** Check out to see if the dough has risen, sometimes in cold weather it will take some more time. It dough will usually double in size. Now punch it down and lightly knead to release air. Then divide it into equal parts, I got about 4 ball.
** The dough should be slightly sticky, so use oil on your hands while dividing the dough. Cover the dough balls with a kitchen towel once again and let them rest for another 20 minutes. This will give it time to get settled and rise a little bit again.
** In a small bowl melt the butter, then add in the finely chopped or grated garlic and finely chopped coriander leaves and mix well. Keep this ready aside with a silicon brush which we easily get in store now, which is easier for brushing ghee/ oil or you can use a spoon.
** Now place you Iron tava on high heat while we prepare to roll the naan one by one. Remember for tandoor type of affect on naan you have to use iron skillet/ tava any other tava specially non stick tava will not work as the naan will get dropped into the burning flame.
** Now take one prepared ball of dough, roll it into some maida flour and then roll it into a round shape of say about 4 inches. Then start rolling it on one side, pulling prepared roll into tear/ almond/ elongated shape, ie the top side should have V corner, and bottom round.
** Note : You can avoid adding dusting while rolling, apply oil to the rolling pin and a little bit on top of the naan which will help rolling easier and turn naan softer too. Do not try to roll into round roti shape, just keep stretching length wise and then width wise.
** If you have added oil while rolling naan then directly sprinkle some nigella seeds on top if not then spread some water and then sprinkle the seeds over the naan. Slightly roll over with pin so that they stick within the naan. You can just skip this step if you do not like it.
** Now apply water on a thin layer on the bottom of the naan and then place it on medium hot tava and press it town to get stuck properly all round on the tava well. Let it cook for a few minutes until you see bubbles on top, takes hardly 2-3 minutes.
** Now gently invert the iron tava over the gas flame on a slant position so that the flames reach out to the naan from about 4 inch distance, you should use a tava which has a stable thick handle to be able to do this well.
** Cook till you get uneven darkened spots. Do not hold too close or the naan will get too much burnt marks. You can check out the step by step pictures in link provided at the bottom of this recipe for proper understanding of the method.
** Note : If you do not apply water properly on the bottom side that you place on tava and then press it down firmly to stick to the hot tava, there are chances that the naan once cooked will release out and when inverted will fall on the flame, so do the needful properly.
** Once done with a spatula remove the naan from the tava and place it on a plate, immediately brush the naan liberally with the prepared and kept garlic butter with coriander leaves all over till well applied on an even layered coat.
** Note : The naan once inverted on the open flame for cooking takes hardly 15-20 seconds of cooking, maximum 30 seconds to get nicely browned. So do not overdo the same.
** Keep the prepared naan aside and proceed with the remaining in the same method as mentioned above. Just see to it that you add on some water on the iron tava and wipe it clean before you place the next naan, as we need a clean hot tava for the preparation.
** “Garlic Butter Naan” is done and ready to be served. Tastes best with any spicy dish Veg and Non.Veg and though one is always accustomed to naan from hotel which are par excellence as they are prepared mostly on tandoor, these are next best and healthy too.
** Home food is always the most hygienic and the best and make it a habit with your family to rely more on the same than food from outside. It does take some practice to get perfection, but then Rome was not built in a day too. Do try these out and enjoy with your family.
** Note : You can add some fine ground garlic to the dough while mixing or you can also add some finely chopped garlic as topping along with the nigella seeds while rolling the naan, just see to it that it is pressed properly within the top surface of the naan before frying.
** Note : If you are still unable to understand the procedure of preparing on gas stove properly just follow any of the Naan procedure on You Tube post for once so that you understand the procedure properly, then it is breeze work.
** Note : Nowadays people are more health conscious and avoid using Maida/ APF as it is more for starch and is considered not good for overall health. I have used Maida here but this naan can be prepared equally good and tasty using wheat flour/ atta/ gonva peeta too.
** The preparation method can be checked out at the given link below too, as there are step by step pictures given there of tandoori roti, which is the same method too …
** I served these with “Soya Chunks Vegetable Kurma” and it was an excellent combo. Sharing the link to the recipe below, however, you may also browse through the blog for more recipes, both Veg and Non.Veg which will taste great with these ….
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