Butter Garlic Naan
ID: 19ef4b89...
A super soft and delicious restaurant-style Butter Garlic Naan made at home without a tandoor, oven, or yeast. Cooked easily on an iron tawa, it turns out perfectly fluffy and pairs beautifully with any rich curry or dal.
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🍳 調理の流れ
Knead a soft dough using flour, sugar, baking soda, salt, curd, oil, and lukewarm milk, then rest for 30 minutes. → Divide the dough, partially roll a ball, sprinkle chopped garlic and coriander leaves, and roll into an oval shape. → Apply water on the back of the naan and place it on a preheated iron tawa. → Once bubbles appear, invert the tawa and cook the naan directly over a low flame until charred. → Remove from the tawa and immediately brush with butter.
調理手順
簡単な手順
Knead a soft dough using flour, sugar, baking soda, salt, curd, oil, and lukewarm milk, then rest for 30 minutes. → Divide the dough, partially roll a ball, sprinkle chopped garlic and coriander leaves, and roll into an oval shape. → Apply water on the back of the naan and place it on a preheated iron tawa. → Once bubbles appear, invert the tawa and cook the naan directly over a low flame until charred. → Remove from the tawa and immediately brush with butter.
イントロ
A super soft and delicious restaurant-style Butter Garlic Naan made at home without a tandoor, oven, or yeast. Cooked easily on an iron tawa, it turns out perfectly fluffy and pairs beautifully with any rich curry or dal.
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材料リスト
重要なメモ
Always use lukewarm milk to knead the dough; it ensures the naan stays incredibly soft.
Use only an iron or clay tawa. Do not use a non-stick tawa, or the naan will fall off when the tawa is inverted.
Cook the top side over a low flame to prevent the garlic and coriander from burning, which can turn the taste bitter.
Apply butter immediately while the naan is hot so it absorbs well and keeps the bread soft.
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