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Soft and delicious Garlic Butter Naan made without yeast or a tandoor, using a simple iron skillet. This recipe yields restaurant-style results at home, perfect for pairing with any Indian curry or dal.
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Prepare a soft dough using flour, curd, oil, leavening agents, and some garlic; let it rest for 15 minutes. → Roll the dough into an oval shape and add garlic, coriander, and nigella seeds as toppings. → Apply water to the back of the naan and stick it onto a hot iron skillet. → Invert the skillet over the flame to char the top until golden-brown spots form. → Brush with butter and serve hot.
Prepare a soft dough using flour, curd, oil, leavening agents, and some garlic; let it rest for 15 minutes. → Roll the dough into an oval shape and add garlic, coriander, and nigella seeds as toppings. → Apply water to the back of the naan and stick it onto a hot iron skillet. → Invert the skillet over the flame to char the top until golden-brown spots form. → Brush with butter and serve hot.
Soft and delicious Garlic Butter Naan made without yeast or a tandoor, using a simple iron skillet. This recipe yields restaurant-style results at home, perfect for pairing with any Indian curry or dal.
In a large mixing bowl, combine the plain flour, salt, sugar, curd, oil, baking powder, and baking soda.
Grate 4-5 pods of garlic; add half of the grated garlic to the flour mixture and set the other half aside for the topping.
Gradually add lukewarm water to the bowl and knead the ingredients into a soft and smooth dough.
Grease your hands with a little oil and knead the dough one last time to make it smooth. Cover and let it rest for 10-15 minutes.
After resting, take a small portion of the dough and roll it into a smooth dough ball.
Do not use a non-stick pan for the traditional method because the naan will slide off when you invert the skillet.
Applying plenty of water to the back side is essential for the naan to stick to the pan like it would in a tandoor.
Using lukewarm water for kneading helps in activating the baking powder and soda for a softer texture.
Resting the dough is a crucial step to ensure the gluten relaxes, making it easier to roll and softer to eat.
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