I have always loved Naan but never quite got to make them at home. So the other day while making Butter Chicken, I decided to make Garlic Naan as well. Well, someday I gotta try making them home right?? The only concern I had was whether the texture would be just like we get in restaurants. For that, I need to reach the other end of the process, wouldn’t I?? So I set about with the process. While doing the kneading, I was wondering how to cook the Naan, as the boys wanted the food early. After a lot of thought, decided to cook it three ways. The Tawa method, the pressure cooker method and the baking
Thankfully, all the Naans came out perfect. The recipe I followed was of the late Mrs Tarla Dalal. I dedicate this post to the culinary legend
Soure: Tarla Dalal
- 2 cups Flour
- 1 teaspoon Yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
To be ground to a paste
- 1/2 cup Garlic
- 2 teaspoons Cumin seeds
- 2 - 4 Green chillies chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Sugar
- Grind the garlic, green chillie, cumin seeds, lemon juice and sugar to a smooth fine paste. Keep aside.
- Dissolve the yeast and sugar in 4 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
- Combine all the ingredients including the ground paste in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
- Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx.15 to 20 minutes).
- Press the dough lightly to remove the air.
- Divide the dough into equal portions and roll out each portion into a 100 mm. (4") diameter circle or elongated shapes.
- The Pressure Cooker Method.
- Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.
- Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker.
- Place the pressure cooker upside down directly on the flame and cook till both sides are golden brown. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
- The Tawa/Griddle Method.
- Heat the tawa on high flame. Wet your hands with a bit of water. Take a naan and flip-flop it from one hand to the other to lightly dampen it. Place it on the hot tawa and cover with a lid. After a minute, remove the lid and check the Naan. If the sides of the naan has started to brown, take the naan using a tong and show the uncooked side on top of the flame, just like you make phulkas. When they start turning brown, remove from fire.
- The Baking Method.
- Preheat the oven to 200Calong with the tray. Lightly apply water to either side of the naan and place the Naan on the baking tray carefully. Bake for approxiately 8 minutes or till brown in colour.
- Apply butter on the Naans and serve them hot.