Butter-soaked and flavourful, this fermented bread with a garlic garnish deserves dunking into paneer makhanwala and any gravy meal.

GARLIC NAAN

Active ingredients

1 1/2 tablespoons garlic paste
1 tbsp chopped garlic + to sprinkle
2 cups refined flour + for dusting
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp powdered sugar
1 tbsp yogurt
1 tablespoon carefully chopped coriander leaves + to spray
3/4 cup milk
1 tablespoon oil
Melted butter as required

Technique

1. Sift refined flour, baking powder, baking soda and salt into a deep bowl.
2. Sugarcoat, garlic paste, yogurt, sliced garlic, coriander delegates the flour mix. Include milk and knead into a medium soft dough. Apply oil over the surface, cover with a wet muslin fabric and set aside for at least 1 hour.
3. Punch the dough with your hands to make it soft and flexible and divide into 8 equivalent portions. Shape into balls, cover with a damp muslin fabric and let it rest for 1 hour more.
4. Flatten each dough ball between your palms, apply a little melted butter and dust with the reserved flour. Roll into a ball again and keep it covered for 15 minutes.
5. Preheat oven to 250 ° C.
6. Roll each dough ball on a floured surface into a 5-6 inch size disc. Pull it from one end to get the extended shape of a naan. Apply some water on the surface, sprinkle chopped garlic on the naans before cooking.
7. Prepare in the preheated oven for 8-10 minutes.
8. Eliminate from the oven, apply melted butter, spray coriander leaves and serve hot.

Note: Naans can also be cooked on a tawa by moistening them on either side with a little water while cooking.

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