THETASTEJOURNAL.COM

Welcome! Today, we’re making Garlic Naan. During the Mughal Empire in India, the maharajas would feast on flatbread, baked in tandoor ovens. And, throughout the world, naan is served in Indian homes and restaurants. But, did you know that naan actually originates from Ancient Persia.

The word naan comes from nan e sangak which translates to bread baked on hot pebbles. Naan is made with flour, yogurt, yeast and sugar. These elements create a light and fluffy bread. Adding finely minced garlic that is toasted in butter produces a new dimension to the classic naan.

The naan is flattened and placed against a hot tandoor oven creating a puffed up bread that is browned in certain spots. The best part about this recipe is that you don’t need a tandoor oven to make naan at home. You can use a normal fry pan or a tawa which is a flatpan that is used for cooking flatbreads.

Ingredients

Active dry yeast, Sugar, Warm water, All-purpose flour, Salt, Whole milk yogurt, Butter, Vegetable oil, Garlic cloves, Chopped Parsley.

Garlic naan uses few ingredients to create a delicious fluffy flatbread. Active dry yeast is optimal for this recipe, it requires minimal effort along with sugar and warm water to create a yeasty mixture that gives the naan a chewy and soft texture. Whole milk yogurt adds moisture and makes the naan really soft. Butter adds flavor, you can use salted or unsalted. If choosing salted, then use salt sparingly in the naan recipe. Garlic cloves are finely minced, and it can also be incorporated into the dough mixture. Simply double the quantity of the garlic and add it in.

Instructions

Activate the Yeast: Heat up one cup of water in the microwave. Test the temperature to ensure that the water is not hot, it should be lukewarm. Add two teaspoons of warm water to a small bowl. Add two teaspoons of dry active yeast in the bowl. Add one teaspoon of sugar to the bowl.

Lightly mix the ingredients and set aside. Wait five to eight minutes and you will see these poofs of clouds, those are known as the yeasty, bubbly pockets that form on the surface of the yeast mixture, and show that the yeast is alive! 😃. If it does not activate, it means that the yeast is stale or the water was hot. Yeast is an important element of the fermentation process. Once the yeast has activated, move on to the next step.

Mix the ingredients: Add the flour to a bowl. Add salt. Add whole milk yogurt to the bowl. Add olive oil and warm water to the bowl. Add the activated yeast and mix well.

This process of mixing is called kneading and it takes approximately seven to eight minutes to combine the wet ingredients with the dry ingredients. Use your hands or a hand mixer. Cover your garlic naan mix with cling wrap and set aside. It has to rest for approximately 45 minutes to one hour.

Make the Naan: Break off a piece of naan dough and roll into balls. If the dough is sticky, dip in some all-purpose flour. Dust flour onto a clean surface. Place the naan dough ball on the surface, flatten with your hands or use a rolling pin. Once flattened, add butter to a preheated pan on medium high heat and cook for one minute on each side. Thereafter, remove and set aside. Repeat the process for all naans. Garnish with the garlic butter and finely chopped parsley.

Garlic Butter: Finely chop the garlic. Preheat a pan on medium low heat. Add butter to the pan and the finely minced garlic. Cook for two minutes. Remove and set aside. Finely chop the parsley.

Can I make garlic naan at home? Yes, and it taste surprisingly better than store-bought versions. All you need is a few basic ingredients such as flour, yeast, sugar, yogurt, salt and minced garlic.

Can I make garlic naan without a tandoor? Yes, you do not need a tandoor. A tandoor can provide you with a smoky flavor, however you can accomplish similar results with a cast-iron skillet or a regular pan.

How to Serve Garlic Naan?

Think of curries, stews and spicy foods. There are so many possibilities when it comes to serving garlic naan. You can serve it alongside some grilled lamb chops with Baba Ghanoush. Beef Stew is also another incredible option for this flatbread. Creating a meze platter featuring h ummus, marinated olives, sumac onions and Baked Chicken with Garlic Yogurt will create an incredible combination of flavors.

How to Store Garlic Naan?

Store in the fridge in an airtight Tupperware. It will last for three to four days. Naan freezes well. First let it cool completely and then wrap it in parchment paper separately. You can store it for two to three months. To reheat it, defrost it and then warm it in a skillet with butter.