Garlic Naan
ID: 6648b69d...
A delicious, soft, and fluffy Indian garlic naan made completely without yeast, tandoor, or oven. Cooked on a regular iron tawa over a stovetop, this recipe delivers restaurant-quality naan with rich garlic and butter flavors.
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🍳 調理の流れ
Mix flour, salt, sugar, yogurt, baking soda, oil, and warm water to knead a semi-soft dough. → Rest the covered dough in a warm place for 3-4 hours, then divide into portions and roll them out. → Sprinkle chopped garlic, coriander, and kalonji on top, then wet the back of the naan with water. → Place wet side down onto a hot iron tawa and cook until bubbles form. → Turn the tawa upside down over the flame to char the top, then finish with brushed butter.
調理手順
簡単な手順
Mix flour, salt, sugar, yogurt, baking soda, oil, and warm water to knead a semi-soft dough. → Rest the covered dough in a warm place for 3-4 hours, then divide into portions and roll them out. → Sprinkle chopped garlic, coriander, and kalonji on top, then wet the back of the naan with water. → Place wet side down onto a hot iron tawa and cook until bubbles form. → Turn the tawa upside down over the flame to char the top, then finish with brushed butter.
イントロ
A delicious, soft, and fluffy Indian garlic naan made completely without yeast, tandoor, or oven. Cooked on a regular iron tawa over a stovetop, this recipe delivers restaurant-quality naan with rich garlic and butter flavors.
ステップ 1
In a large bowl, mix together the all-purpose flour, salt, and powdered sugar.
ステップ 2
Make a small well in the center of the flour mixture, and add half of the yogurt along with the baking soda. Stir lightly in the center and let it react until it becomes frothy.
ステップ 3
Add the oil to the active yogurt mixture and combine well.
ステップ 4
Gradually add the remaining yogurt and start kneading the dough. Pour in warm water a little at a time to form a semi-soft, non-sticky dough.
ステップ 5
Form the dough into a smooth ball, place it in an oil-greased bowl, coat the surface with oil, cover, and let it rest in a warm place for 3 to 4 hours.
材料リスト
重要なメモ
Always use an iron tawa rather than a non-stick tawa. The wet naan needs to stick firmly to the surface so it does not fall off when the pan is turned upside down.
Allowing the dough to rise for 3 to 4 hours is essential to get the soft, airy texture of a traditional naan without using yeast.
Make sure to apply water thoroughly and evenly to the backside of the naan so it adheres properly to the tawa.
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