Garlic Naan Recipe

Garlic Naan is a more flavoursome variant of the quintessential Mughlai and North Indian bread, naan. As the name suggests, this garlic-rich version of the leavened bread comes packed with rich garlic flavours and dollops of butter or ghee, to up the ante of your food. Served best as a side with dal makhani, butter chicken, or any other Mughlai gravy preparation, the naan is easy to make and delectable to gobble. Follow the recipe below to roll out some gorgeous restaurant-style garlic naans in your kitchen!

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Garlic Naan Recipe

A delicious garlic flavored flatbread.

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Course

Breads

Cuisine

Indian

Prep Time

180 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cups ½whole wheat flour
• 1 cups ½all-purpose flour
• 2 tsp garlic paste
• 2 tsp sugar
• 1 tsp ½Dry Active Yeast
• 2 tsp Lemon juice
• 4 tbsp Oil
• cup ¾water
• 2 tbsp finely chopped garlic
• 2 tbsp chopped celery
• 1 tsp nigella seeds
• 1 tsp Salt

Course Breads Cuisine Indian Prep Time 180 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 1 cups ½whole wheat flour 1 cups ½all-purpose flour 2 tsp garlic paste 2 tsp sugar 1 tsp ½Dry Active Yeast 2 tsp Lemon juice 4 tbsp Oil cup ¾water 2 tbsp finely chopped garlic 2 tbsp chopped celery 1 tsp nigella seeds 1 tsp Salt

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Instructions

1. Dissolve the yeast and sugar in ¾ cup warm water. After the yeast proofs and rises, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.
2. Knead to a smooth dough. Cover with a moist cloth and keep the dough to leaven for 1 to 2 hours.
3. When the dough doubles up, then make medium sized balls of the dough. Cover and keep aside for 15-20 mins.
4. In a plate or tray take the chopped garlic, celery leaves and nigella seeds and mix these well.
5. Take each ball on a dusted board and roll into a small circle of 2 inches.
6. Place this disc on the garlic-celery-nigella-seeds mixture. Remove and keep on a dusted board and roll to a round of about 5 to 6 inches diameter.
7. Heat a tava and place the garlic and celery side of the naan touching the hot tava. Cook this side till browned and done.
8. Now hold the naan with a tong and place the uncooked side directly on fire. Roast this side on the fire till browned and done.
9. Smear some oil or ghee on top of the naan.
10. Cook all the garlic naans this way.
11. Serve.