Garlic Naan | Oven Method

Naan is a thick Indian Flat bread prepared in oven or tandoor. It resembles pita bread and yeast is used in preparation of Naan. Butter Naan and Garlic Naan are the variations of basic Naan. All the three variations are explained below.  All purpose flour, salt, yeast, sugar, yogurt, milk and oil are used to prepare a smooth dough by kneading it for few minutes. Once the dough doubles in volume, it is divided into balls, flattened and cooked in oven. Please check below for step by step instructions and pictures for preparing Indian flat bread - Garlic Naan.



Preparation Time: 1.5 Hour
Cook Time: 15 mins
Yields:  10 Nos

Ingredients:

All purpose flour | Maida	3 Cups
Active dry yeast	1.5 tsp
Luke warm water	1/2 Cup
Active dry yeast	1.5 tsp
Sugar	1 tsp
Salt	1 tsp
Milk	1/4 Cup
Yogurt | Curd	2 tbsp
Oil	2 tsp
Garlic finely chopped	2 tbsp
Coriander leaves chopped	2 tbsp

Instructions:

• Take active dry yeast in a big bowl. Add Luke warm water and whisk well.

•  Add sugar, salt and milk to the yeast mixture.

• Add all purpose flour, curd and oil. Prepare a soft dough by kneading for 5 minutes.( similar to chapati dough) Adjust water and all purpose flour accordingly.

• Rest it for 1 hour by covering with damp cloth.After 1 hour, the dough will double in size. knead for 2-3 mins. 

• Take a fraction of a dough and make a ball of medium lemon size. Flatten the balls to 10-12 inches in diameter using rolling pin. Pull the flatten ball on one side using hand as shown in below picture.

• Preheat oven to maximum possible temperature. Transfer naan to baking tray. Garnish the flatten Naan with coriander leaves and finely chopped garlic.

• Change to Broiler mode. Bake in oven for 2-3 minutes till golden spots appear at some places on Naan.

Garlic Naan | Oven Method

Tips:
For a simple naan, omit garnishing with coriander leaves and garlic and follow the remaining steps.
For butter Naan, once the naan is cooked brush the naan with butter.
Timings will depend on the oven settings.
Preheat oven to maximum possible temperature.
Always use Luke warm water (110 F) to dissolve yeast.