Butter Garlic Naan
by Tarla Dalal
Added to 83 cookbooks
This recipe has been viewed 120225 times
Naan is a popular leavened bread of exquisite taste cooked in a tandoor. While the traditional of cooking breads in a tandoor continues in many North Indian homes, especially in the havelis, urban folks don’t have a hope of having a clay oven in their homes! Hence, we have modified the recipe so that it can be conveniently cooked in an inverted Pressure Cooker ! The Butter Garlic Naan in this recipe has also been enhanced with some coarsely crushed mint leaves for added aroma and flavour. Plus, we have also reduced the size of the naans so that they cook faster. Serve with Potato Koftas in Makhani Gravy and Boondi and Pomegranate Raita .
- Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
- Combine all the ingredients including the ground paste in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
- Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx. 15 to 20 minutes).
- Press the dough lightly to remove the air.
- Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter circle.
- Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.
- Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker.
- Place the pressure cooker upside down directly on the flame and cook till both sides are golden brown. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
- Remove the naans brush with butter and serve hot.
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