Garlic naan is a delicious, soft, and flavorful bread that pairs perfectly with curries and other Indian dishes. This recipe involves making a simple yeast dough, rolling it out, and cooking it on a pan. The garlic butter topping adds an irresistible aroma and taste.
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Mix dry active yeast, sugar, warm water, and warm milk in a bowl.
Cover the mixture and let it sit for 10 minutes.
Combine plain flour, salt, and olive oil in a large bowl.
Add the wet mixture to the dry ingredients and mix well.
Knead the dough until smooth and elastic.
Cover the dough with a cloth and let it rest for an hour.
Perform the punch test to check if the dough is ready.
Roll out the dough into individual naan shapes.
Cook each naan on a non-stick pan for about 3 minutes on each side.
Mix butter, minced garlic, and fresh coriander in a bowl.
Apply this mixture over the cooked naan.
Ensure the water and milk are warm but not hot to activate the yeast properly.
Knead the dough thoroughly to achieve a soft and elastic texture.
Cook the naan on medium heat to avoid burning.
Apply the garlic sauce immediately after cooking for the best flavor.
Can I use instant yeast instead of dry active yeast?
Yes, you can use instant yeast. Adjust the quantity to match the equivalent of dry active yeast and skip the activation step.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before rolling and cooking.
Can I bake the naan instead of cooking it on a pan?
Yes, you can bake the naan in a preheated oven at 500°F (260°C) for 2-3 minutes until puffed and lightly browned.
Can I use dried coriander instead of fresh coriander?
Fresh coriander is recommended for the best flavor, but you can use dried coriander as a substitute if needed.
How do I store leftover naan?
Store leftover naan in an airtight container or wrap it in foil. Reheat on a pan or in the oven before serving.
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