I crave for a good garlic Naan every once in awhile and this led me to experiment in the kitchen to try make this at home last week.
Ive put together a recipe that works and is almost as good as the naans that they make in tandoors at restaurants.
This recipe can be prepared by everyone if you are a beginner, professional or expert chef. 👩🍳
This recipe can be modified as per your choice, for example, you can add some chilies and cheese to make it into a chilli cheese garlic Naan or add some veggies or even just garlic if you like it the plain old-fashioned way.
I hope you enjoy this recipe and if you end up making this let me know how you like this
Makes 4-5 medium sized naans
• 1/2 cup maida or all purpose flour
• 1 tbsp yogurt/dahi
• Salt to taste
• 1tsp sugar
• 1/4th tsp baking soda
• 1/4th tsp baking powder
• 1/3rd cup or lesser water
• 1 tbsp oil (use as needed)
• 1-2 tsp coriander
• Grated garlic for dough and topping
• 1-2tsp sesame seeds or black cumin
• chopped chillis
1. Add the flour, yogurt, salt, sugar, baking soda and powder, cilantro, garlic into a bowl. Add water slowly and mix until a dough forms. The dough should be not be sticky, too wet or dry. If needed add more flour to make it right (see video below for reference)
2. Add the oil in the bowl and mix the dough thoroughly.
3. Let the dough rest for 10-20 mins (depending on your patience)
4. Next take a little dough and form it into a ball, dust it with some flour and start rolling it into an oval shape
5. Once you achieve the desired shape, top it off with some garlic, coriander, sesame seeds and roll it with the rolling pin again so the toppings are set in the dough.
6. Slowly turn the Naan around and brush it with enough water so that it will be enough to stick to the iron Tawa. The water will act as a glue on the Tawa.
7. Put the rolled Naan on to an iron tava (do not use a nonstick as it will not work) and keep it on a medium flame.
8. Once the bubbles start to appear pick up the Tawa and turn it upside down so that the flame touches the Naan and cooks it-this is what will give it the Tandoori taste and feeling. You will have to keep rotating the Tawa so that it does not burn a particular part of the naan, so ensure that this is not too heavy or light and that you are comfortable picking up the Tawa and rotating it on the gas. See video for reference.
9. If you do not have an iron Tawa, once the bubble start to appear pick up the naan and cook it on the gas and with the help of tongs keep rotating it and cooking it on a medium flame
10. Your Nan should be ready in 1-2 minutes. Smear with some butter and enjoy with your favorite sabzi or as is!
This may seem like a complicated recipe but trust me it is very simple and can be ready in no time.
You can now enjoy restaurant style Tandoori garlic Naan at home with this recipe!