Naan or Indian Flatbread is a very popular Indian main course. Traditionally made in a a coal based tandoor or oven , this recipe can also be recreated over a gas stove. This is my take on authentic Indian Garlic Naan. To get those fluffy bubbles , apply a few drops of water on the side facing the Tawa (Indian Flat Pan). This not only gives your naan the lovely texture, it also makes it very soft crispy and light. Make sure that the stove is kept at its maximum heat setting to ensure even quick cooking. If you cook at a lower temperature , first it wont be like the tandoor which is very very hot and second cooking on low heat will make the bread very tough and hard. We like soft, crispy, flaky naan with golden brown spots and bubbles.
This is how a fully cooked naan looks like, there are some dark brown spots and thats ok, make sure that your bread is evenly cooked on the open flame. Open flame is not optional here, thats what creates the magical crust that is crispy on the outside , flaky and soft on the inside.When you are rolling a naan , make it thin, about a 1/10th of an inch if you can. This helps it cook and get fluffy faster.
You can either use tongs or just turn over your tawa or flat pan like I have to cook the other side on high flame.As you can see that I have lowered the flame while reversing the pan to avoid burning my hand. Its very hot so be careful while you’re cooking on open flame. Don’t wear anything frilly or loose that can catch fire.Safe cooking is the first priority.
Serve Garlic Naan along with a Indian gravy of your choice. Any other bread of your choice-Naan ,Kulcha , Roti ,Paratha along with sides-Masala Papad ,Onion Salad and a buttermilk or lemonade to wash down the spice with.
Hope you enjoyed reading, do try out the recipe and share your thoughts and experiences in comments below.
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Curd
- 1 cup Milk
- 1 tablespoon Oil
- 1 cup Water
- 1 tablespoon Garlic ,8 cloves
- 1 tablespoon Coriander, shredded
- Start my making the dough my mixing the dry ingredients in the flour-baking powder,soda,pinch of salt,sugar ; wet mix-curd,milk,water keep aside
- Kneed with hands adding little bit of the wet mixture till everything looks well incorporated and you get a smooth dough
- Use oil to knead into a fine textured dough
- Take a rolling pin and roll out circular naans or you can also do the restaurant style with your hands, needn\'t worry much about the shape because naan isn\'t perfect round in restaurants
- Next spread some nigella seeds and chopped up garlic to the rolled dough
- Take a tawa and bring it to high heat
- Sprinkle water on one side of the rolled naan and place it on the taw (wet side down), the water will help to make tiny eruptions like a tandoor
- Cook the dry side on flame and not on the tawa
- Serve hot as Naan tends to lose its taste once cold.
- You can add other toppings to your naan like grated cheese, ginger,carrot,onion,paneer,coriander besides garlic while rolling the dough